4 Layer Checkerboard Cake

It has been forever since I blogged.  I have been cooking - sort of.  My friend talked me into a healthy lifestyles challenge, so for most of this year so far, sugar has been cut down to once a week (yes, torture) and I'm enjoying lots and lots of raw fruits and vegetables - nothing very exciting to blog about. 

Here's my latest culinary experience:  

 (it got a little messy as everyone was clamoring for some - I will use a different vanilla cake recipe next time)

While there are special pans you can buy to do a checkerboard cake, I just made two cakes - my normal chocolate, and a vanilla - making 4 layers (uncut - this could easily be 8, but I wanted the larger definition - but now that I think of it - 8 could really blow your mind!...next time maybe).  

Now, while I could have bought a nifty special cake pan, I went the cheap route - I used the lid to a sour cream carton, and stuck it into the middle of the cake and cut around it with a knife.  

I used a small bowl for the next ring, and then my measuring spoon turned upside down for the final inner ring.  

Then I carefully took each layer apart and replaced the rings with an alternating color etc. etc. like this - and yes, each layer looks like the top, or like and inverted version of the top layer here.  

  

Afterwards, I just frosted the cake as normal.  

Here's the recipe I used for the chocolate cake as well as the frosting - my own adaptation from Hershey's Perfectly Chocolate Cake and Frosting

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground cinnamon
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2  eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
•   "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Directions

1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
   
   VARIATIONS:
   ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
   
   THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
   
   BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
   
   CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
   
   
   "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING - Double this recipe for four layers.
   
   1/2 cup (1 stick) butter or margarine
   2/3 cup HERSHEY'S Cocoa
   3 cups powdered sugar
   1/3 cup milk
   1 teaspoon vanilla extract
   
   Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
   Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.