Chocolate Checkerboard Cake

Chocolate Checkerboard Cake

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

Prep Time

25

Minutes

Total Time

2:05

Hrs:Mins

Makes

16

servings

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
  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.
Makes 16 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 250
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 1 1/2g),
  • Cholesterol 45mg;
  • Sodium 310mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 0g,
    • Sugars 27g),
  • Protein 3g;
Percent Daily Value*:
    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 Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.