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Chocolate Checkerboard Cake
A moist vanilla and chocolate checkerboard cake with a dark chocolate frosting. It's as pretty as it is delicious.
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
-10 servings
Calories
Author
Marye Audet-White
Ingredients
3
ounces
bittersweet chocolate
(or semisweet)
4
cups
cake flour
3
teaspoons
baking powder
½
teaspoon
salt
one cup unsalted butter
2
cups
sugar
4
eggs
1
tablepoon vanilla
1 ⅓
cups
milk
Instructions
Melt chocolate.
Set aside.
Combine dry ingredients.
Cream
butter and sugar.
Add eggs, one at a time, beating well after each.
Add vanilla.
Add milk, alternating with flour mixture, to butter mixture.
Beat
at medium speed for 1 minute.
Divide batter in half.
Add chocolate to one half and stir well.
Grease and flour cake pans.
Using the plastic insert pour in batter in designated areas.
You will use 2 with the same pattern. ie: 2 with chocolate center circles, and 1 with vanilla center circle. See picture for details.
Remove the plastic insert and rinse. Do the next two pans the same way.
Bake at 350 for 25 minutes.
Let cool in pan for 10 minutes and turn out to let cool completely.
To frost-
Use a
chocolate frosting recipe
Cover each layer with a thin layer of frosting.
Stack, alternating outside colors.
Frost with the rest of the frosting.
Chill for best results