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So moist. So delicious. And so much more.™

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Spring Velvets Checkerboard Cake

Duncan Hines Recipe shared by:
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  • Hands-On Time: 10 Minutes
  • Total Time: 1 Hour 30 Minutes
  • Servings: 10-12 servings
  • Rating:

Ingredients

Baking Instructions

  1. Preheat oven to 350°F. Grease 2 9x6 loaf pans with shortening or oil spray.
  2. Prepare the batters according to the package directions and scoop each batter into each pan.
  3. Bake 30-33 minutes or until toothpick inserted in center comes out free of crumbs. Cool completely.
  4. Slice the pink velvet in half lengthwise. Then take each half and slice it in half vertically. You will have 4 strips of cake.
  5. Repeat the above process with the yellow velvet.
  6. Place a pink slice next to a yellow slice onto a plate. Ice the top with frosting.
  7. Next place a yellow slice on top of the pink slice and a pink slice on top of a yellow slice, Ice the top.
  8. Repeat the above process until there are no more remaining cake slices.
  9. Frost the entire cake upon completing the 4-layer checkerboard.
  10. Tip- You can build as many checkerboards as you want; you just need to cut smaller slices of cake.
  11. Refer to picture for guidance.

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Tips

Icing

Icing

When needing the frosting to be smooth in order to be able to garnish the top Just microwave in for 15 seconds then dip the cupcake into it allowing the excess to run off and it will harden as a smooth shell.


Greased Hands

Greased Hands

When kneading rollout cookie dough, instead of flouring my hands, I grease them with butter or shortening. The dough will not stick to my hands and the butter conditions the dough nicer than flour does.





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