Checkerboard Cake
INGREDIENTS
1 package Pillsbury™ Funfetti® Vanilla Cake Mix
1 package Pillsbury™ Funfetti® Strawberry Cake Mix
Additional ingredients to prepare cake mix per package directions
PREPARATION DIRECTIONS
Step 1
Preheat oven to 350° F. Prepare both cake mixes according to package directions for two 8-inch rounds for each mix, vanilla and strawberry.
Step 2
Let cakes cool completely before removing from cake pans. Transfer to the freezer for 2 hours or for 4-5 hours in the fridge, with each layer covered in plastic wrap.
Step 3
Slice the tops off of each cake round to create a flat surface, using a serrated knife. Take a small plate and place on top of the cake layer upside down and cut around the plate to create an inner circle. Then, take an upside down glass and cut out a small circle inside of the larger circle.
Step 4
Prepare the first layer of the cake by starting with the outer circle of the strawberry cake. Place the middle circle of the vanilla cake and then finish with the smallest circle of the strawberry cake layer. Add vanilla frosting and spread across the first layer of cake.
Step 5
Repeat step 4 for the second layer, starting with the outer circle of the vanilla layer. Place the middle circle of the strawberry cake and finish with the smallest circle of the vanilla cake layer. Add in vanilla frosting on top of the second layer. Repeat for the final two layers.
Step 6
Pipe frosting onto the outsides of the cake and finish with adding frosting to the top of the cake. Top with sprinkles. The layers are best preserved after several hours of chill time in the fridge. Enjoy!
Serving Size (1 slice (80g)), Calories 300 (Calories from Fat ), Total Fat 11g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 15mg, Sodium 290mg, Total Carbohydrate 47g (Dietary Fiber 1g, Sugars 35g, Includes 35g Added Sugars), Protein 1g, Potassium 12mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D 0mg, Calcium 72mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.
