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