- 1 cup shortening
- 2 cups sugar
- 4 eggs, separated
- 3 cups sifted cake flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 teaspoons vanilla extract
- 3 (1-ounce) squares semisweet chocolate, melted
- Chocolate Butter Frosting
- Cream shortening; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.
- Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla.
- Beat egg whites (at room temperature) until stiff peaks form; fold into batter.
- Divide batter in half. Add melted chocolate to one-half of batter; mix well.
- Line three 9-inch round checkerboard cake pans with greased waxed paper; grease sides of pan. Place checkerboard divider rings into one prepared pan. Spoon one-third of chocolate batter into center and outer rings; spoon one-third of white batter into middle ring, filling half full (a pastry bag may be used to pipe batters into rings). Smooth batter with a small spatula. Carefully remove checkerboard rings. Rinse rings and dry thoroughly before placing in next pan. Repeat procedure with second pan.
- Spoon white batter into the center and outer rings of third pan, filling half full; spoon chocolate batter into middle ring, filling half full.
- Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool the layers in pans 10 minutes; remove layers from pans, and let cool completely.
- Spread Chocolate Butter Frosting between layers, placing the white outer layer in the center. Frost top and sides of cake with remaining frosting.
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