KraftRecipes.com
Print PageClose Window

Product Recall: One SKU of Oscar Mayer Classic Wieners due to possible mislabeling. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Checkerboard Cake

Kraft Memeber Recipe
previous photo
1
  |  
1
 
next photo
photo by:
kraft
Makes: 12 servings Total Time: 2 hr
Category: Desserts Sub Category: Cakes

what you need
  • CAKE:
  • 1 box (18.25 oz.) classic white cake mix
  • 1 cup reduce-fat sour cream
  • Whites from 4 large eggs
  • 1/3 cup oil
  • 1/4 cup water
  • 3/4 cup sweetened coconut flakes
  • 1 tsp. coconut extract
  • 1 tsp. vanilla extract
  • 3 oz. unsweetened baking chocolate, melted as pkg. directs, then cooled
  • FROSTING:
  • 2 1/4 cups (from a 16 oz. jar) marshmallow creme (see tip)
  • 1 1/2 bricks (12 oz.) cream cheese, softened
  • 1 cup sweetened coconut flakes
  • GARNISH:
  • 1 bag milk chocolate mini kisses
make it
CAKE: Position racks to divide oven in thirds. Heat to 350°F. Coat three 8" round cake pans with non-stick spray. In a bowl with mixer on low speed, beat first 5 ingredients for 30 seconds, to moisten. On medium speed beat for 2 minutes. Divide batter between 2 bowls, Stir coconut flakes and coconut extract in 1 bowl, and vanilla extract and chocolate into another bowl. Spoon each into a gallon size zip top bags. Cut 3/4" off 1 bottom corner of each bag. Pipe a 1 1/4" wide band of chocolate batter around edge of 2 cake pans. Pipe a 1 1/4" wide band of coconut batter next to the chocolate batter. Fill center of both pans with chocolate batter. Reverse the procedures for the remaining pan, starting and ending with the coconut batter. With the back of a small spoon, smoothly and evenly flatten the batter in the center. Staggering pans on oven racks and bake for 18-22 minutes, or until a wooden toothpick, inserted into the center comes out clean. Cool in pans on a wire rack for 5 minutes, before inverting on the rack to cool completely.

FROSTING: Beat the ingredients in a medium bowl with mixer on low speed until well blended.

ASSEMBLY: Stack the cakes, with the chocolate edged first then the coconut edged, then the chocolate one on top. Sandwich some frosting between each layer. On the top and sides, thinly spread remaining frosting. Press 1 cup of coconut flakes on the sides, very carefully.

GARNISH: On top of cake place the mini chocolate kisses. Refrigerate before serving.
Notes
*Tips, tips and more tips*
1. Can be fully completed 1 day ahead and refrigerate.
2. Before measuring marshmallow creme, lightly oil measuring cup and utensils.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand


 
UserRecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email