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
CHECKERBOARD ICE CREAM CAKE
"I love serving this special five-ingredient dessert to company because it looks so impressive. Everyone always wants to know the secret to making it," shares Erica Hunt of Gouverneur, New York.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10-12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the cookie crumbs, sugar and butter; set aside 1 cup for topping. Press remaining crumb mixture onto the bottom and 1-1/2 in. up the sides of an ungreased 10-in. springform pan. , Drop 1-3/4 cups vanilla ice cream by tablespoonfuls around edge of pan; flatten and smooth with a spatula into a 1-1/2-in.-wide ring. Drop 1 cup chocolate ice cream by tablespoonfuls next to the vanilla ring; flatten and smooth with a spatula into a 1-1/2-in.-wide ring. Fill in center with 1/4 cup vanilla ice cream. Freeze for 30 minutes. , Drop 1-3/4 cups chocolate ice cream by tablespoonfuls over vanilla ice cream around edge of pan; smooth with a spatula into a 1-1/2-in.-wide ring. Drop 1 cup vanilla ice cream by tablespoonfuls next to the chocolate ring; smooth with a spatula into a 1-1/2-in.-wide ring. Fill in center with 1/4 cup chocolate ice cream. Freeze for 30 minutes. , Repeat pattern of first layer of ice cream. Sprinkle with reserved crumb mixture. Cover and freeze until firm. May be frozen for up to 2 months. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 485 calories, Fat 26g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 345mg sodium, Carbohydrate 60g carbohydrate (44g sugars, Fiber 3g fiber), Protein 6g protein.
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