Checkerboard Fantasy Cake

By norsegal8

A delightful trompe l'oeil of yellow and chocolate checkerboard with the exquisite texture and well-balanced flavor of All-Occasion Downy Yellow Butter Cake. A great party cake, especially for childrem. Chicago Metallic and Rowoco, two major pan producers, like this recipe so much, they both offer it with their checkerboard cake pans!

Ingredients

• 3 ounces semisweet chocolate
• 4 large eggs
• 1 1/3 cups milk
• 1 tablespoon vanilla
• 4 cups sifted cake flour
• 2 cups sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened

Preparation

Step 1

Preheat the oven to 350 degrees. Grease a set of 3 9-inch by 1-inch checkerboard cake pans, line the bottoms with parchment paper, then grease again and flour.

In a double boiler, melt the chocolate over hot (not simmering) water. Remove from the heat.

In a medium bowl, lightly combine the eggs, 1/4 cup of the milk and vanilla.

In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and the remaining milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.

Divide the batter approximately in half (1 3/4 pounds in one bowl, 1 1/2 pounds in another bowl. Stir the melted chocolate into the smaller batch of the batter until uniform in color. Fill 2 large pastry bags fitted with large plain tubes (a large number 9 tube) with the 2 batters.

Place the divider rings in 1 of the prepared pans and pipe the batter into each section, alternating batter colors. The batter should fill the pan about 1/2 full. Using a small metal spatula or the back of a spoon, smooth any seams or divisions in the batter. Now, carefully lift out the divider and rinse it off. When piping the batter for the second layer, alternate the batters, i.e., if you started with the yellow for the outside ring on the first pan, start with chocolate on the second. Pipe batter for the third layer exactly like the first.

Bake for 25 minutes or until a tester inserted near the center comes out clean and the cakes spring back when pressed lightly in the centers. The cake should start to shrink away from the sides of the pans only after removal from the oven.

Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splittling, reinvert so that the top sides are up, and then cool completely before wrapping airtight.

When stacking the layers, use a very thin layer of yellow or chocolate frosting to adhere the layers without disturbing the checkerboard effect