Checker Board Cake, Easier To Make Than You Think

This week I am on vacation from school and trying very hard to get caught up on all of the million things I have to get done. The best thing about being on vacation is that In between all of the running around I have a chance to get into the kitchen and do what i really love.

I have to admit that when I choose this cake to make, I want to show off a bit. That is the reason for the more difficult cake I am posting now. To be honest it is not difficult to make at all it just looks that way. Have fun making it!!

2 cup white sugar
1 cup softened butter
4 eggs
4 teaspoons vanilla extract
3 cups all-purpose flour
3.5 teaspoons baking powder
1/2 tsp salt
3/4 cup milk
2 tbsp creme fresh
1/2 cup cocoa
2 tbsp milk

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2, 9×9 inch pan. In a medium bowl, Combine sugar and butter and cream well. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. stir in the milk and cream fresh and mix until batter is smooth.

Now transfer half the mix to another bowl and add the coco and 2 tbsp milk and mix well.

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Pour or spoon batter into the prepared pans. Bake for 30 to 45 minutes in the preheated oven. Cake is done when it springs back to the touch.

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Now you will need to cool the cakes down completely it makes it easier to cut out the pattern. Once the cake has cooled you will need 2 circles smaller than the cake, I used a small tea cup saucer and a clean jar lid.

Now put the largest circle in the middle of the cake and gently cut around it you may need to slightly pick up the cake to ensure it is cut all the way through.

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Once it is cut gently remove the circle from the center of the cake and set aside.

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You need to repeat this step for the smaller circle than repeat it again for the other cake round. Now that you are done cutting out the cake you can put them back together alternating white and chocolate, In between the circles you should lay a light layer of butter cream this will help to keep the cake together when it is cut. Once the first is assembled you can place it on a plate or a carousel to apply the icing.

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I had some leftover strawberry butter cream and some left over chocolate butter cream so that is the frosting I used. For the middle frosting I put on the strawberry and for the sides and top i used chocolate icing. Once you ice the first layer Gently set the top layer on and ice the sides and the Top   all your friends will be very impressed with this ever so difficult (WINK WINK) Checker Board cake. Enjoy

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