Checkerboard Cake Recipe by Sonya Bankester
Cooking Instructions 1 Preheat oven to 350*. Prepare 3 layer cake pans with Cake Pan Mousse (see in my recipes), set aside. 2 Yellow cake: beat eggs and oil, add rest of ingredients. Batter will be slightly thin. Set aside. 3 Chocolate cake: cream shortening and sugar in large mixing bowl. Add eggs, beat into sugar mixture, add vanilla, blend well. In separate bowl whisk together all dry ingredients. Add dry ingredients alternately with milk until mixture is smooth. 4 Place divider into one prepared pan. You pick which “color” to start with. Alternate chocolate, yellow, chocolate in first pan. Gently remove divider and place in 2nd prepared pan. Repeat same order. Gently remove divider and place in 3rd pan. Change order. Start with yellow, chocolate, yellow. 5 Bake in preheated oven for 25-28 minutes, depending on your oven. Test for doneness. Cool in pan 5 minutes. Turn out on cooling rack. Let cool completely. (I place them in the freezer until I’m ready to frost. 6 Use your favorite frosting to frost your cakes. 7 To frost: place chocolate, yellow, chocolate layer on serving plate. Frost layer, place the yellow, chocolate, yellow layer on top, frost. Then, place the chocolate, yellow, chocolate layer on top. Frost top and sides. The cakes have the tendency to wanna slide. Poke straw the same height as the cakes down through the middle to keep them together. Put a dab of frosting to cover. 8 Note: I keep mine in the refrigerator, cuz it makes a large 3 layer cake, and it usually ruins before we can eat it all. 1 Preheat oven to 350*. Prepare 3 layer cake pans with Cake Pan Mousse (see in my recipes), set aside. 1 Preheat oven to 350*. Prepare 3 layer cake pans with Cake Pan Mousse (see in my recipes), set aside. 2 Yellow cake: beat eggs and oil, add rest of ingredients. Batter will be slightly thin. Set aside. 2 Yellow cake: beat eggs and oil, add rest of ingredients. Batter will be slightly thin. Set aside. 3 Chocolate cake: cream shortening and sugar in large mixing bowl. Add eggs, beat into sugar mixture, add vanilla, blend well. In separate bowl whisk together all dry ingredients. Add dry ingredients alternately with milk until mixture is smooth. 3 Chocolate cake: cream shortening and sugar in large mixing bowl. Add eggs, beat into sugar mixture, add vanilla, blend well. In separate bowl whisk together all dry ingredients. Add dry ingredients alternately with milk until mixture is smooth. 4 Place divider into one prepared pan. You pick which “color” to start with. Alternate chocolate, yellow, chocolate in first pan. Gently remove divider and place in 2nd prepared pan. Repeat same order. Gently remove divider and place in 3rd pan. Change order. Start with yellow, chocolate, yellow. 4 Place divider into one prepared pan. You pick which “color” to start with. Alternate chocolate, yellow, chocolate in first pan. Gently remove divider and place in 2nd prepared pan. Repeat same order. Gently remove divider and place in 3rd pan. Change order. Start with yellow, chocolate, yellow. 5 Bake in preheated oven for 25-28 minutes, depending on your oven. Test for doneness. Cool in pan 5 minutes. Turn out on cooling rack. Let cool completely. (I place them in the freezer until I’m ready to frost. 5 Bake in preheated oven for 25-28 minutes, depending on your oven. Test for doneness. Cool in pan 5 minutes. Turn out on cooling rack. Let cool completely. (I place them in the freezer until I’m ready to frost. 6 Use your favorite frosting to frost your cakes. 6 Use your favorite frosting to frost your cakes. 7 To frost: place chocolate, yellow, chocolate layer on serving plate. Frost layer, place the yellow, chocolate, yellow layer on top, frost. Then, place the chocolate, yellow, chocolate layer on top. Frost top and sides. The cakes have the tendency to wanna slide. Poke straw the same height as the cakes down through the middle to keep them together. Put a dab of frosting to cover. 7 To frost: place chocolate, yellow, chocolate layer on serving plate. Frost layer, place the yellow, chocolate, yellow layer on top, frost. Then, place the chocolate, yellow, chocolate layer on top. Frost top and sides. The cakes have the tendency to wanna slide. Poke straw the same height as the cakes down through the middle to keep them together. Put a dab of frosting to cover. 8 Note: I keep mine in the refrigerator, cuz it makes a large 3 layer cake, and it usually ruins before we can eat it all. 8 Note: I keep mine in the refrigerator, cuz it makes a large 3 layer cake, and it usually ruins before we can eat it all. 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