4 Layer Checkerboard Cake

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It has been forever since I blogged.  I have been cooking – sort of.  My friend talked me into a healthy lifestyles challenge, so for most of this year so far, sugar has been cut down to once a week (yes, torture) & I’m enjoying lots & lots of raw fruits & vegetables – nothing very exciting to blog about.

Here’s my latest culinary experience:


(it got a little messy as everyone was clamoring for some – I will use a different vanilla cake recipe next time)

While there are special pans you can buy to do a checkerboard cake, I just made two cakes – my normal chocolate, & a vanilla – making 4 layers (uncut – this could easily be 8, but I wanted the larger definition – but now that I think of it – 8 could really blow your mind!…next time maybe).

Now, while I could have bought a nifty special cake pan, I went the cheap route – I used the lid to a sour cream carton, & stuck it into the middle of the cake & cut around it with a knife.

I used a small bowl for the next ring, & then my measuring spoon turned upside down for the selesai inner ring.

Then I carefully took each layer apart & replaced the rings with an alternating color etc. etc. like this – & yes, each layer looks like the top, or like & inverted version of the top layer here.

 

Afterwards, I just frosted the cake as normal.

Here’s the recipe I used for the chocolate cake as well as the frosting – my own adaptation from Hershey’s Perfectly Chocolate Cake & Frosting

Ingredients

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  •  eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  •   “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING (recipe follows)

Directions

  1. Heat panggangan to 350°F. Grease & flour two 9-inch round baking pans.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda & salt in large bowl. Add eggs, milk, oil & vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.VARIATIONS:
    ONE-PAN CAKE: Grease & flour 13x9x2-inch baking pan. Heat panggangan to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

    THREE LAYER CAKE: Grease & flour three 8-inch round baking pans. Heat panggangan to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

    BUNDT CAKE: Grease & flour 12-cup Bundt pan. Heat panggangan to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

    CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat panggangan to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

    “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING – Double this recipe for four layers.

    1/2 cup (1 stick) butter or margarine
    2/3 cup HERSHEY’S Cocoa
    3 cups powdered sugar
    1/3 cup milk
    1 teaspoon vanilla extract

    Melt butter. Stir in cocoa. Alternately add powdered sugar & milk, beating to spreading consistency.
    Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Sumber http://triedandtruefavoriterecipes.blogspot.com

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