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Chocolate Checkerboard Cake

 28 Ratings
18 Comments
  • Prep Time 25 min
  • Total Time 2 hr 5 min
  • Servings 16
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    369

“Check” out this new patterned cake. It’s the pan that makes the magic!

Ingredients

1
box Betty Crocker™ SuperMoist™ yellow cake mix
1
cup milk
1
package (3 oz) cream cheese, softened
1
teaspoon vanilla
3
eggs
1/4
cup unsweetened baking cocoa
1
container Betty Crocker™ Rich & Creamy chocolate frosting

Directions

  • 1 Heat oven to 350ºF. Grease and lightly flour bottoms and sides of three 9-inch round pans of checkerboard cake set. Place divider ring in one of the pans, following manufacturer’s directions.
  • 2 In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes. Divide batter in half; stir cocoa into half of the batter.
  • 3 Spoon batter into each pan and using divider ring, following manufacturer's directions.
  • 4 Bake 18 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen side of each cake from pan with metal spatula; turn upside down onto cooling rack. Cool completely, about 1 hour.
  • 5 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. Store loosely covered.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
Calories from Fat
70
% Daily Value
Total Fat
8g
13%
Saturated Fat
3 1/2g
17%
Trans Fat
1 1/2g
Cholesterol
45mg
16%
Sodium
310mg
13%
Total Carbohydrate
41g
14%
Dietary Fiber
0g
0%
Sugars
27g
27%
Protein
3g
3%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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