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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

Make your baking pan nonstick!

Make your baking pan nonstick!

If you mix equal parts solid shortening, flour, and oil, you will have a paste to grease your pans. It works great, without the flour powder on your cakes. It can be stored in the cupboard for future use, also.


anchorage

anchorage

When you are preparing cake pans so the batter won't stick when you go to take it out of the pans after it cools. Rub the pans with butter, then put in some flour (as much as you think you will need for two pans) then put the pans together like a tamborine, hold tight, then shake the flour around to coat both pans. You get better coverage this way and waste less flour.





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