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OF THE 1940'S & 50'S






Checkerboard Cake     A Checkerboard cake is fun make!

Although you need a special cake pan for this fun and festive cake, the surprise on everyone's face when you cut into it is well worth the love needed to prepare this delightful treat.  My grandma made a checkerboard cake for special occasions, especially birthdays!  Enjoy!

Your Host,  Brad

3 ounces bittersweet or semisweet chocolate
4 large eggs
1 1/3 liquid cups milk
1 tablespoon vanilla
4 cups sifted cake flour
2 cups sugar
2 tablespoons baking powder
1 teaspoon salt
1 cup unsalted butter, softened

Preheat oven to 350 degrees.  Grease a set of three 9 by 1 inch checkerboard cake pans (Checkerboard Baking Pans are sold in a set which includes three 9 by 1 inch cake pans and a divider ring to enable you to separate the cake pan into 3 rings), line with parchment, and then grease and flour.

In a double boiler melt the chocolate over simmering water, stirring frequently.  Remove from heat.

In a medium bowl lightly combine the eggs, 1/4 of the milk, and vanilla.

In bowl of electric mixer, combine the dry ingredients and mix on low speed for 30 seconds to blend.  Add the butter and remaining milk.  Mix on low speed until the dry ingredients are moistened.  Increase to medium speed and beat for 1 1/2 minutes to aerate and develop the cake's structure.  Scrape down the sides.  Gradually add the egg mixture in three batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.  Scrape down the sides.

Divide the batter approximately in half.  Stir the melted chocolate into one of the batches of batter until uniform in color.  Fill 2 large pastry bags fitted with large round tubes 3/4 inches in diameter with the 2 batters.

Place the divider rings in one of the prepared pans and pipe batter into each, alternating batter colors (for example - outer and inner ring yellow, middle ring chocolate).  The batter should fill the pan about half full.  Using a small metal spatula or the back of a spoon, smooth any seams or divisions in the batter. Now carefully lift out the divider and rinse it off.  When piping batter for the second layer, alternate the colors, for example, if you started with yellow for the outside ring, start with the chocolate.  Pipe batter for the third layer exactly like the first.

Bake 20 - 25 minutes or until a tester inserted near the center comes out clean and the cakes spring back when pressed lightly in the centers.  The cakes should start to shrink from the sides of the pans only after removal from the oven.

Let the cakes cool in the pans on racks for 10 minutes.  Loosen the sides with a small metal spatula and invert onto greased wire racks.  To prevent splitting, re-invert so that the tops are up and cool completely before wrapping airtight.

When stacking the layers, use a very thin coating of chocolate frosting to adhere the layers without disturbing the checkerboard effect.

Need a checkerboard cake pan?




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