this was requested - CHECKERBOARD CAKES

Checkerboard Cake

Preheat oven to 350 degrees. Grease a set of three 9 by 1 inch checkerboard cake pans, line with parchment, and then grease and flour, again.
In a double boiler melt the chocolate over simmering water, stirring frequently. Remove from heat. In a medium bowl lightly combine the eggs (and egg whites), 1/4 of the milk, and vanilla.

My great grandmother made a Checkerboard Cake by hand. Now, a checkerboard cake pan set can be used.
My mother’s way was: Bake one layer each of vanilla and choc
olate.
When the cakes cool down, cut out a 4-inch wide center in each layer with a sharp knife leaving a two-inch edge all the way around. Put the yellow layer in the middle of the chocolate cake, and the chocolate layer in the middle of the yellow cake.
Fill, stack the layers and frost. When cut, it will resemble a checkerboard.

In bowl of electric mixer, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the shortening (or butter) and remaining milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes to aerate and develop the cake’s structure. Scrape down the sides. Gradually add the egg mixture in three batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.

Divide the batter approximately in half. Stir the melted chocolate into the smaller batch of batter until uniform in color. Fill 2 large pastry bags fitted with large round tubes 3/4 inches in diameter with the 2 batters.
Place the divider rings in one of the prepared pans and pipe batter into each, alternating batter colors (for example - outer and inner ring yellow, middle ring chocolate). The batter should fill the pan about half full. Using a small metal spatula or the back of a spoon, smooth any seams or divisions in the batter. Now carefully lift out the divider and rinse it off. When piping batter for the second layer, alternate the colors, i.e. if you started with yellow for the outside ring, start with the chocolate. Pipe batter for the third layer exactly like the first.

Bake 20 - 25 minutes or until a tester inserted near the center comes out clean and the cakes spring back when pressed lightly in the centers. The cakes should start to shrink from the sides of the pans only after removal from the oven.

Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight. Trim layers so they are flat.

Line up layers so on the outside, the chocolate and vanilla sections alternate. When stacking the layers, use a very thin coating of chocolate ganache to adhere the layers for a better checkerboard effect.
Frost with Chocolate Fudge Icing.

Store 2 days at room temperature or 5 days refrigerated. Texture is best the same day as baking.

MOIST CHECKERBOARD CAKE RECIPE: Serves 16. Any time you see buttermilk or sour cream in a recipe instead of milk, it will be moist

2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup shortening
2 cups sugar
1 tablespoon vanilla
5 egg whites, at room temperature
1 1/3 cups buttermilk
1/3 cup unsweetened cocoa powder
1 tablespoon milk

Chocolate Frosting

Grease and flour three 8 x 1 1/2-inch round baking pans. Preheat oven to 350 degrees F.
In a bowl combine flour, baking powder, soda, and 1/2 teaspoon salt.
In a very large bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add 1 2/3 cups of sugar and vanilla; beat till combined. Alternately add flour mixture and buttermilk, beating after each addition just till combined.
Thoroughly wash beaters. Beat egg whites on medium until soft peaks form (tips curl). Gradually add remaining sugar, beating on medium to high till stiff peaks form (tips stand straight). Gently fold half on the egg white mixture into beaten mixture. Fold in the remaining egg white mixture.
Spoon half of the batter (about 3 1/4 cups) into a bowl. Sift cocoa powder over remaining batter. Stir in the 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 each of two of the prepared pans. Spoon 3/4 cup of chocolate batter in a ring right next to the outer edge of white batter in each of the pans. Spoon half of the remaining white batter in the center of each pan.
In the third pan, using 1 1/4 cups of chocolate batter, make an outer ring. Using the reserved 3/4 cup white batter, make inner ring. Fill center with the remaining chocolate batter.
Bake at 350 F degrees about 25 minutes or till cakes test done. Cool in pans about 10 minutes. Remove and cool.
Place a cake layer with a white outer ring on serving plate. Frost top with 1/2 cup frosting. Place cake layer with chocolate outer ring on top. Frost top with 1/2 cup frosting. Top with remaining layer. Frost sides and top with remaining frosting.

Chocolate Frosting Makes 4 cups.
Beat together 1/4 cup margarine and 2 cups sifted powdered sugar.
Beat in 3 squares (3 ounces) unsweetened chocolate, melted and cooled; 1/2 cup milk; and 1 teaspoon vanilla.
Beat in 2 1/2 to 3 cups sifted powdered sugar to reach desired consistency.

CHECKERBOARD CAKE - THIS RECIPE IS FROM THE 1940?S

3 ounces bittersweet or semisweet chocolate
4 large eggs
1 1/3 liquid cups milk
1 tablespoon vanilla
4 cups sifted cake flour
2 cups sugar
2 tablespoons baking powder
1 teaspoon salt
1 cup unsalted butter, softened

Preheat oven to 350 degrees. Grease a set of three 9 by 1 inch checkerboard cake pans (Checkerboard Baking Pans are sold in a set which includes three 9 by 1 inch cake pans and a divider ring to enable you to separate the cake pan into 3 rings), line with parchment, and then grease and flour.
In a double boiler melt the chocolate over simmering water, stirring frequently. Remove from heat.
In a medium bowl lightly combine the eggs, 1/4 of the milk, and vanilla.
In bowl of electric mixer, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes to aerate and develop the cake’s structure. Scrape down the sides. Gradually add the egg mixture in three batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
Divide the batter approximately in half. Stir the melted chocolate into one of the batchs of batter until uniform in color. Fill 2 large pastry bags fitted with large round tubes 3/4 inches in diameter with the 2 batters.
Place the divider rings in one of the prepared pans and pipe batter into each, alternating batter colors (for example - outer and inner ring yellow, middle ring chocolate). The batter should fill the pan about half full. Using a small metal spatula or the back of a spoon, smooth any seams or divisions in the batter. Now carefully lift out the divider and rinse it off. When piping batter for the second layer, alternate the colors, ie. if you started with yellow for the outside ring, start with the chocolate. Pipe batter for the third layer exactly like the first.
Bake 20 - 25 minutes or until a tester inserted near the center comes out clean and the cakes spring back when pressed lightly in the centers. The cakes should start to shrink from the sides of the pans only after removal from the oven.
Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.
When stacking the layers, use a very thin coating of chocolate frosting to adhere the layers without disturbing the checkerboard effect.

Checkerboard Cake

Ingredients:
1 cup (2 sticks) butter or margarine, softened
2 2/3 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 cups milk
4 squares (4 oz.) semi-sweet chocolate, melted
Chocolate Buttercream
Preheat oven to 350°F. Spray pans with vegetable pan spray.
In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; mix well. Combine flour, baking powder and salt. Add to butter mixture alternately with milk; mix well after each addition. Continue beating 1 minute. Divide batter in half. Stir melted chocolate into half the batter; mix well.
Place Batter Dividing Ring into one prepared pan. Follow instructions in pan set for filling sections shown below (for convenient filling, place batter in disposable decorating bag) and remove ring. Follow filling instructions for 2nd and 3rd pan.
Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely.
Assemble cake. Position layer with chocolate cake on outside onto serving plate; spread top with chocolate icing. Position layer with yellow cake on outside on top of 1st layer; spread top with chocolate icing. Position final layer; ice entire cake with chocolate icing.
Note: Other colored batters may be substituted for vanilla and chocolate.
Pan set instructions for filling sections:

  1. Place Batter Dividing Ring in the first prepared 9 x 11/2 in. pan. Pour darker colored batter in outer and center sections and lighter colored batter in the middle section. Fill sections halfway.
  2. Remove ring from pan by carefully lifting straight up on handles. Rinse and completely dry ring.
  3. Place ring in 2nd prepared pan and repeat steps 1 and 2. These will be the top and bottom layers of your checkerboard cake.
  4. Place clean and dry ring in 3rd prepared pan. Pour lighter colored batter in outer and center sections and darker colored batter in the middle section. Fill sections halfway. This will be the middle layer of your checkerboard cake.
  5. Remove ring from pan as before. Bake and cool cakes following recipe directions. Remove and stack cakes.
    DO NOT PUT DIVIDING RING IN OVEN.
    Serves 20.

Chocolate Buttercream

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners’ sugar (approx. 1 lb.)
3-4 tablespoons milk
Light corn syrup**

Cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use.
Darker Chocolate Icing: Add 4 more unsweetened chocolate squares (or ¼ cup sifted cocoa powder) and 1 more tablespoon of milk to Chocolate Buttercream Icing.
Chocolate Mocha Icing: Substitute freshly brewed strong coffee for milk in recipe.
For a unique change of pace, use 1/8 to 1/4 teaspoon Wilton Candy Flavors in place of vanilla extract.
For best results, keep icing bowl in refrigerator when not in use.
Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
YIELD: 3 cups
**Add 3-4 tablespoons light corn syrup per recipe to thin for icing cake.

Sweet Potato Layer Cake
1 1/2 cups vegetable oil
2 cups sugar
4 eggs, separated
1 1/2 cups finely shredded uncooked sweet potato (about 1 medium)
1/4 cup hot water
1 teaspoon vanilla extract
2 1/2 cups cake flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup chopped pecans
FROSTING:
1/2 cup butter or margarine
1 1/3 cups sugar
2 cans (5 ounces each) evaporated milk
4 egg yolks, beaten
2 2/3 cups flaked coconut
1 cup chopped pecans
2 teaspoons vanilla extract
In a mixing bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Add sweet potato, water and vanilla; mix well. In a small mixing bowl, beat egg whites until stiff, fold into the sweet potato mixture. Combine flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture. Stir in pecans. Pour into three greased 9 inch round cake pans. Bake at 350 degrees for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks. For frosting, melt the butter in a saucepan; whisk in sugar, milk and egg yolks until smooth. Cook and stir over medium heat for 10-12 minutes or until thickened and bubbly. Remove from the heat; stir in the coconut, pecans and vanilla. Cool slightly. Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers.
Yield: 10-12 servings.

MARRON LAYER CAKE

2 cups white sugar
4 eggs
1 cup vegetable oil
1 cup white wine
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla extract
3/4 cup sweetened chestnut puree
4 tablespoons unsalted butter
4 (1 ounce) squares semi-sweet chocolate
3 tablespoons cream
1 teaspoon vanilla extract
3/4 cup confectioners’ sugar
8 marrons glaces (candied chestnuts)

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round layer cake pans.
Beat eggs and white sugar together with an electric mixer. Add oil, wine, flour, salt, baking powder, and 1 teaspoon vanilla. Beat for about 1 to 1 1/2 minutes.
Pour batter into pans and bake for about 30 to 35 minutes or until cake tests done.
Cool cakes in pans for 10 minutes. Turn them out on wire rack and let cool for at least 2 to 3 hours before frosting.
Using a cake slicer or a serrated knife cut each layer in half lengthwise. Arrange one layer on serving dish and spread with one third of the chestnut puree, top with second layer spread 1/3 of chestnut puree on top, top with third layer and spread remaining chestnut puree. Arrange last layer on top and set cake aside.
To Make Icing: Melt butter and chocolate together in the top part of a double boiler. Once melted remove from heat and whisk in cream, confectioners’ sugar, and 1 teaspoon vanilla. Pour warm chocolate icing over top of cake and garnish with whole candied chestnuts.

SWEET POTATO LAYER CAKE

2 1/4 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 cup butter
1 cup dark brown sugar
1 cup white sugar
2 eggs
3/4 cup buttermilk
3/4 cup mashed sweet potatoes
1/2 cup chopped golden raisins

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
Sift together flour, baking powder, soda, salt, cinnamon, allspice, and ginger.
Mix together buttermilk, potatoes, and raisins in a medium bowl.
In a large bowl, cream butter or margarine. Gradually add white and brown sugars, creaming until fluffy. Add eggs one at a time, beating thoroughly after each addition. Beating only until smooth after each addition, alternately add dry ingredients in fourths and potato mixture in thirds to creamed mixture. Turn batter into prepared pans, and spread evenly.
Bake for about 30 minutes, or until cake tests done. Cool, and remove from pans. Frost as desired.