This cake is a chocolate strawberry checkerboard cake, with raspberry decorations.
- 1 box Duncan Hines Devils Food Cake
- 1 box Duncan Hines Strawberry Cake
- 2 cans Duncan Hines Chocolate Frosting
- 2 cans Duncan Hines Vanilla Frosting
- 1 container fresh red raspberries
- 6 eggs
- vegetable oil
- water
- Pre-heat oven to temperature specified on box.
- This cake is to be made in a round cake pans. To make the checkerboard in the middle of the cake use a piece of cardstock paper and create two circles(one 19 inch circumference, one 10 inch circumference). Place them in the cake pans.
- Prepare the batter as specified on box. Spoon the batter into 3 separate cake pans. Fill 2 pans with chocolate cake on the outer section and the middle section with strawberry cake in between.
- Fill 1 pan with strawberry on the outer section and middle section with chocolate in between. Slowly take the paper guides out and throw away. Bake cake as directed.
- After cakes have cooled take a long flat knife and level off the tops of the cakes, this way they won’t topple over. Place a chocolate strawberry chocolate cake on plate. Spread a layer of vanilla frosting.
- Place second cake on top, this time take the strawberry chocolate strawberry cake. Spread a layer of vanilla frosting on top and place the last cake on top.
- To make sure the frosting on the sides and top of the cake are spread evenly be sure to use a cake decorators bag and a flat tip.
- Spin the cake while using constant pressure on the bag to get a nice even layer of frosting, continue until the cake is completely frosted.
- To smooth, use a flat knife and run it around the edge and top of the cake. Use the cake decorators bag to then add an edge detail around the bottom of the cake as well as the outer edge of the top.
- Finally place the rinsed and dried raspberries on the top of the cake in the form of a 21.
- Share and Enjoy!
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Rating:
january9 (2 discussions) on Aug 2, 2010 at 06:12 PM
Can't wait to try this with my checkerboard cake pan set. Sounds yummy!
