Directions: |
Directions:Preheat oven 350º
Generously grease and flour bottoms and sided of the three cake pans.
Melt chocolate over low heat, set aside.
Mix flour, baking powder, and salt and set aside.
In large bowl of electric mixer, at medium speed, cream butter, sugar, eggs, and vanilla until light and fluffy, about 5 minutes, occasionally scraping side of bowl and guiding mixture into beaters with rubber scraper.
At low speed, beat in flour mixture alternating with milk. Beat only until smooth.
Divide batter in half.
To one half of the batter, add melted chocolate and beat thoroughly.
With divider placed in the first pan, spoon the vanilla batter in the inner and
outer rings. Spoon chocolate batter in the middle ring. Batter should be
approximately one-half inch deep. Remover divider.
Repeat in second pan. Remove and rinse divider.
In last pan pour vanilla batter in middle ring, chocolate in outer and inner
rings. Remove divider.
Bake in preheated oven 25 to 30 minutes or until surfaces spring back when gently pressed with fingertip.
Allow cake to cool in pans 15 minutes. Remove from pans and place on a
rack until cool.
Clean up pans with warm soapy water, rinse and dry immediately. Divider
is dishwasher safe.
Creamy Chocolate Frosting
Melt butter in small saucepan.
Add chocolate and stir constantly over (very low) heat until melted.
Pour mixture into large bowl from an electric mixer. Add salt, milk and vanilla. Beat in electric mixer at medium speed adding sugar one cup at a time, until well blended and spreading consistency.
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This recipe for Checkerboard Cake is from