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Chocolate Checkerboard Cake

chocolate checkerboard cake
Chocolate Checkerboard Cake
  • Prep 25 min
  • Total 60 min
  • Servings 16
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This cake tastes as great as it looks. It's bound to be the topic of conversation at the dinner table! ...MORE + LESS -

Ingredients

1 pkg (510 g) Betty Crocker* SuperMoist Golden Cake Mix
1 cup (250 mL) milk
1/3 pkg (250 g) cream cheese, softened
1 tsp (5 mL) vanilla
3 eggs
1/4 cup (50 mL) cocoa powder
1 tub (450 g) Betty Crocker* Creamy Deluxe Chocolate Frosting

Steps

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  • 1
    Heat oven to 350°F (180°C) for shiny metal or glass pans or 325°F (160°C) for dark or non-stick pans. Grease bottoms and sides of three 9-inch (23 cm) round baking pans of checkerboard cake set with shortening; lightly flour.
  • 2
    Place divider ring in one of the pans, following manufacturer's directions.
  • 3
    In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes longer. Divide batter in half; stir cocoa into half of batter.
  • 4
    Spoon batter into pan with divider ring, following manufacturer's directions. Repeat for each cake layer.
  • 5
    Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; loosen side of cake from pans with metal spatula; turn upside down onto cooling rack. Remove pans. Cool completely, about 1 hour.
  • 6
    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.

Expert Tips

  • Tip: Look for the checkerboard cake pan set at specialty cookware stores.

Nutrition Information

Nutrition Facts

Serving Size: 16
Calories
200
% Daily Value
Total Fat
6
Saturated Fat
2
Cholesterol
45
Sodium
260nc
Dietary Fiber
1
Protein
4
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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