You don't need to have a checkerboard cake kit, you just
need a little patience, but its well worth it especially
when you're family just L O V E S it.
Icing is a lot less sweet then store bought frostings and
its so easy to make. Once you make it
once and taste how good it is you will always
be making it for your cakes.
OLD FASHIONED CHOCOLATE ICING
(makes about 2 1/2 cups icing)
1/3 cup unsweetened cocoa powder
1/3 cup plus 1 teaspoon cornstarch
1 1/2 cup white granulated sugar
2 cups whole milk, divided
2 tablespoons butter
1. In a small bowl, mix together the cocoa powder,
cornstarch, sugar, and 1/2 cup of the milk.
2. In a medium saucepan and over a low-medium heat,
bring the remaining milk to a soft boil.
3. Add the chocolate mixture from step 1 to the boiling milk.
Whisk continuously until mixture is thick and of a spreading consistency.
(This will not take very long.)
4. Remove from heat then add the butter. Mix until butter is
fully melted and incorporated. Set aside to cool.
(The icing will thicken a bit more upon cooling.)
3 ounces dark chocolate
2 tablespoons unsweetened cocoa powder
1 cup butter, at room temperature
1 1/2 cups sugar
2 teaspoons vanilla
1 1/2 cups buttermilk
3 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 pinch salt
Grease and flour three 9" round cake pans.
Trace three 9-inch circles on parchment paper; cut out. Draw 6-inch circle,
centered, on each cutout; draw 3-inch circle, centered, on each cutout.
Line bottom of each pan with 1 paper circle, pencil side down.
In large heatproof bowl set over hot (not boiling) water, melt chopped
chocolate. Stir in cocoa powder. Let cool to room temperature.
In separate bowl, combine flour, baking powder, baking soda and salt. Set aside.
In large bowl, beat butter with sugar until light and fluffy.
Beat in eggs,one at a time, beating well after each addition, add vanilla.
Beat in flour mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.
Stir 3 1/2 cups of the batter into melted chocolate.
Spoon white and chocolate batters into separate large piping bags
(or spoon into 2 large resealable plastic bags and cut 1-inch hole in 1 corner of each).
Pipe chocolate batter to fill outer ring of each of 2 of the pans.
Pipe white batter over middle ring, then chocolate batter over inner ring.
In third pan, pipe white batter over outer ring, chocolate over middle ring and white over inner ring.
Bake in center of 350°F oven until cake tester inserted in center comes out clean, 20-25 minutes.
Let cool in pans on rack for 10 minutes. Turn out onto rack; let cool completely.
Using serrated knife, trim tops of cake layers to make level, if necessary.
Starting with 1 of the cake layers with chocolate outer ring, spread with 1/3 cup of the icing.
Top with cake layer with white outer ring; spread with another 1/3 cup of the icing.
Top with remaining cake layer.
Cover top and side with remaining icing.
Refrigerate before serving.