Checkerboard Cake

1 . Stage

Preheat oven to 350°. Line four 8” round baking pans with parchment paper and grease with cooking spray.

2 . Stage

Prepare each cake mix according to package instructions. Divide between prepared pans, making two chocolate cakes and two vanilla cakes. Bake according to package instructions. Let cakes cool in pans for 10 minutes then invert onto wire racks to cool completely.

3 . Stage

Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla. and salt. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks).

4 . Stage

Use a 6” biscuit cutter to cut out a large ring for each cake, then use a 4" biscuit cutter to cut out a smaller ring from each 6" round. Finally, use a 2" biscuit cutter to cut out a small circle from each 4" round.

5 . Stage

Place an 8" vanilla cake ring on your serving plate. Place a 6" chocolate ring inside, followed by a 4" vanilla ring, then the 2" chocolate round. Spread a thin layer of frosting on top.

6 . Stage

Place a 8" chocolate cake ring on top of the first cake layer, then place a 6" vanilla ring inside, followed by a 4" chocolate ring, then the 2" vanilla round. Spread a thin layer of frosting on top. Repeat both processes to make four layers total.

7 . Stage

Cover the entire cake with frosting, then slice and serve.