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Chocolate Checkerboard Cake

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  • Prep 25 min
  • Total 2 hr 5 min
  • Servings 16
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“Check” out this new patterned cake. It’s the pan that makes the magic!
By Betty Crocker Kitchens
Updated Jul 20, 2011
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ 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 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting

Steps

  • 1
    Heat oven to 350°F. 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

Nutrition Facts are not available for this recipe
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