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“checkerboard cake”
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| Products used in this recipe: |
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| Checkerboard Cake |
| Ingredients: |
| 2 |
packages (18.25 ounces each) white cake mix (plus ingredients to make cakes) |
| 1/2 |
cup all-purpose flour, divided |
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Food coloring |
| 4 |
cups prepared frosting |
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| Directions: |
| 1. |
Preheat oven to 325°F. Grease and lightly flour three Nonstick Cake Pans; set aside.
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| 2. |
Place cake mixes separately into two large bowls. Add 1/4 cup flour to each bowl and prepare cake mixes according to package directions, adding desired amount of food coloring to batter.
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| 3. |
Position insert in one pan, placing arms over outside rim of pan. Fill outer ring to indentation indicated on insert with colored cake batter. Fill middle ring with uncolored cake batter. Fill center with additional colored cake batter. Carefully lift insert straight up out of batter. Wash and towel dry insert.
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| 4. |
Repeat Step 3 using second pan. Wash and towel dry insert. For middle cake layer, position insert in third pan as described above. Fill outer ring with uncolored cake batter. Fill middle ring with colored cake batter. Fill center with uncolored cake batter. Carefully remove insert as described above.
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| 5. |
Bake cakes according to package directions. Remove from oven; cool 5-10 minutes. Remove cakes from pans; cool completely.
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| 6. |
Place one cake layer with colored batter on outer ring on serving platter; frost top of layer. Place cake layer with uncolored batter on outer ring on top of second layer; frost top of layer. Place remaining cake layer on top of second layer; frost entire cake.
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Yield: 16 servings
Nutrients per serving: Calories 690, Total Fat 30 g, Saturated Fat 5 g, Cholesterol 80 mg, Carbohydrate 97 g, Protein 5 g, Sodium 600 mg, Fiber less than 1 g
©The Pampered Chef, Ltd. 2005 |
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