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Neapolitan Halloween Cake

Yield one 3-layer cake


  • 1 1/2 cups shortening
  • 3 cups sugar
  • 6 eggs, separated
  • 5 1/2 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons baking powder
  • 1 1/2 cups milk
  • 2 teaspoons vanilla extract
  • 4 (1-ounce) squares semisweet chocolate, melted
  • 1/2 cup all-purpose flour
  • 10 drops yellow food coloring
  • 5 drops red food coloring
  • Vanilla Filling
  • Chocolate Fudge Frosting

How to Make It

  1. Cream shortening; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.

  2. Combine 5 1/2 cups flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla.

  3. Add chocolate to two-thirds of batter; mix well. Add 1/2 cup flour and food coloring to the remaining one-third of batter; mix well.

  4. Line three 9-inch round checkerboard cake pans with greased waxed paper; grease sides of pan. Place checkerboard divider rings into one prepared pan. Carefully spoon one-third of orange batter into center and outer rings; spoon one-third of chocolate 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 rings. Rinse rings, and dry thoroughly before placing in next pan. Repeat procedure with remaining batter and pans.

  5. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Spread filling between layers. Spread top and sides of cake with Chocolate Fudge Frosting.

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