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Spring Velvets Checkerboard Cake

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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

Easy cake removal

Easy cake removal

I cut a sheet of wax paper to fit my baking pans and pour the batter on that. It makes removing the cakes from the pans easier and seems to keep them from over cooking in the oven and getting burnt on the bottoms.


Marshmallow top for your cupcake

Marshmallow top for your cupcake

I found this cool tip on icing your cupcake with a marshmallow. When you bake your cupcakes set timer 5 minutes before their done and add 1 upright marshmallow on top of cupcake. when done tap gently (with a napkin) the marshmallow down to finish covering cupcake. IT WORKS AND IS SO GOOD!





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