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Moist Checkerboard Cake Recipe

MOIST CHECKERBOARD CAKE RECIPE: Serves 16.

Any time you see buttermilk or sour cream in a recipe instead of milk, it will be moist

CAKE BATTER INGREDIENTS:
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup butter
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:
Beat together 1/4 cup butter 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.

INSTRUCTIONS:
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.