CHECKERBOARD BIRTHDAY CAKE
Although this cake from our Test Kitchen does take some time to prepare, no special pan is needed. The different batters are simply added in rings in three 9-inch round pans.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Grease three 9-in. round baking pans; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine 2-1/2 cups of cake flour, baking powder and salt; add to the creamed mixture alternately with milk. , Divide batter into thirds. To one portion, fold in melted chocolate and vanilla. To second portion, fold in 1/4 cup flour, almond extract and 3-4 drops red food coloring. To third portion, fold in lemon extract, 3-4 drops yellow food coloring and remaining flour., Spoon a ring of chocolate batter around edge of one prepared pan; spoon a ring of pink batter inside chocolate ring and fill center with yellow batter. Spoon a ring of yellow batter around edge of second pan; add a chocolate middle ring and a pink center. Spoon a ring of pink batter around edge of third pan; add a yellow middle ring and chocolate center., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream butter and 2 cups confectioners' sugar until light and fluffy. Beat in melted chocolate until smooth. Add milk and vanilla. Beat in enough of the remaining confectioners' sugar until frosting achieves spreading consistency. Spread between layers and over top and sides of cake.
Nutrition Facts : Calories 625 calories, Fat 24g fat (14g saturated fat), Cholesterol 91mg cholesterol, Sodium 316mg sodium, Carbohydrate 98g carbohydrate (74g sugars, Fiber 2g fiber), Protein 6g protein.
CHECKERBOARD CAKE RECIPE BY TASTY
Here's what you need: chocolate cake, yellow cake, chocolate frosting
Provided by Alix Traeger
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 3
Steps:
- Slice the top of both cakes to create a flat surface.
- Cut both cakes in half widthwise to create four cakes.
- Place a small plate on top of the cake and cut around to create a smaller circle.
- Place a glass in the middle of the cake and cut around to create an even smaller circle.
- Assemble the first layer by placing the outside chocolate ring on a plate or cake stand. Insert the next yellow cake ring and then the inner chocolate cake ring.
- Frost the cake with a thin layer of frosting in between each layer.
- Continue forming layers alternating the colors on the outside.
- After the fourth layer frost the entire cake and cool in the refrigerator.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 257 calories, Carbohydrate 57 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, Sugar 29 grams
CHOCOLATE CHECKERBOARD CAKE
"Check" out this new patterned cake. It's the pan that makes the magic!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease and lightly flour bottoms and sides of three 9-inch round pans of checkerboard cake set. Place divider ring in one of the pans, following manufacturer's directions.
- In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes. Divide batter in half; stir cocoa into half of the batter.
- Spoon batter into each pan and using divider ring, following manufacturer's directions.
- Bake 18 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen side of each cake from pan with metal spatula; turn upside down onto cooling rack. Cool completely, about 1 hour.
- Using a thin layer of frosting between layers, stack cake layers so outside colors of cake alternate. Place cake on serving plate; frost side and top of cake with frosting. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 41 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 27 g, TransFat 1 1/2 g
CHEF JOHN'S BOSTON CREAM PIE
This is my quick and easy version of Boston's Parker House Hotel's famous cake.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 5h10m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray 2 (8-inch) cake pans with cooking spray.
- Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
- Divide cake batter between the two prepared cake pans.
- Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
- Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
- Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
- Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
- Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
- Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
- Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
- Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.
Nutrition Facts : Calories 694.7 calories, Carbohydrate 72.4 g, Cholesterol 198.7 mg, Fat 41 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 16.5 g, Sodium 514.2 mg, Sugar 45.5 g
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