Ingredients: |
Ingredients: 2 1/2 cups flour
1/2 tsp baking soda
2 cups sugar
5 egg whites, at room temperature
2 tsp baking powder
3/4 cups shortening
1 Tbsp vanilla
1 1/3 cup buttermilk or sour milk
1/3 cup unsweetened cocoa powder
1 Tbsp milk
Chocolate frosting:
1/4 cup butter
2 cups sifted powdered sugar
3 squares (3 ounces) unsweetened chocolate, melted and cooled
1/2 cup milk
1 tsp vanilla
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Directions: |
Directions:Grease and flour 3 8" round cake pans. In a bowl combine flour, baking powder, baking soda, and 1/2 tsp salt. In a very large bowl, beat shortening with an electric mixer for on medium speed for 30 seconds. Add 1 2/3 cups of sugar and vanilla; beat until combined. Alternately add flour mixture and buttermilk, beating after each addition just until combined.
Thoroughly wash beaters. Beat eggs whites on medium until soft peaks form (tips curl). Gradually add remaining sugar, beating on medium to high until stiff peaks form (tips stand straight). Gently fold half of the egg white mixture into the beaten mixture. Fold in the remaining egg white mixture. Spoon half the batter (about 3 1/2 cups) into a bowl. Sift cocoa powder over the remaining batter. Stir in 1 tablespoon milk.
Set 3/4 cup of white batter aside. Spoon 1 1/4 cups of remaining white batter around the outer edge of two prepared pans. Spoon 3/4 cup of chocolate batter in a ring next to the white batter in each pan. Spoon half the remaining batter into the center of each pan. In the third pan, using 1 1/4 cups of chocolate batter, make a ring along the outer edge of the pan. Using the reserved white batter, spoon all of it next to the outer chocolate ring. Fill the center with the remaining chocolate batter.
Bake in the oven @ 350 about 25 minutes or until toothpick dipped in the center of each cake comes out clean. Cool in pans for 10 minutes. Remove from the pan and cool completely.
Place a cake layer with the white outer ring on a serving plate. Frost then top with the chocolate outer ring, frost and top with the remaining cake.
Directions for Frosting:
Beat together butter and 2 cups powdered sugar. Beat in the chocolate, milk and vanilla. Beat in remaining powdered sugar to reach desired consistency. Makes 4 cups. |
This recipe for Checkerboard Cake is from