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Spring Velvets Checkerboard Cake

Duncan Hines Recipe shared by:
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  • Hands-On Time: 30 Minutes
  • Total Time: 2 Hours
  • Servings: 12 slices
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 350°F. Grease two 9x5-inch loaf pans.
  2. Prepare the batters with water, butter and eggs as directed on the package. Pour pink batter in first pan and yellow batter in second pan.
  3. Bake 30 to 33 minutes or until toothpick inserted in center comes out clean of crumbs.
  4. Cool cakes on wire rack 25 minutes. Remove cakes from pan and cool completely.
  5. Slice each cake horizontally in half lengthwise. Then slice each half vertically to create 4 strips of pink cake and 4 strips of yellow cake. If needed, trim cake strips to even them up.
  6. Place one pink and yellow cake strip side by side on serving platter. Spread frosting on top. Repeat the process three times to make four layers. Make sure you alternate colors each time.
  7. Spread the entire cake with a thin layer of frosting. Refrigerate 30 minutes. Spread remaining frosting on cake.

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Tips

red velvet sandwich cookies

red velvet sandwich cookies

Use good aluminum cookie sheets. Make sure they are cool when you apply cookie dough. Cookie dough should be cold in refriderator to help it from spreading. Always check 1-2 mins before allowed time in recipe. Aluminum cook faster and better.


Storage Tip

Storage Tip

Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.





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