CHECKMATE CAKE
***** NONE
Trudy Reynolds of Indigo in Malibu makes her white cake from scratch. The
recipe required more than two dozen egg whites, too many for most busy moms,
especially when the cake is to be consumed by kids in a hurry. This recipe,
then, is a compromise version of her cake. If you prefer, you can make the 2
(13x9-inch) pans of white cake yourself as well. The brownies are still made
from scratch; the recipe is simple. But if that's still too much pre-party
work, you could also make the brownies from a mix and even skip the frosting
recipes by decorate the cake with packaged white and dark chocolate
frosting. This recipe will leave you with 1/2 of a white cake to do with as
you will.
2 (18 1/4-ounce) boxes white cake mix
White Icing
Brownies
Dark Chocolate Frosting
Bake white cakes according to package directions in 2 (13x9-inch) pans.
Frost tops of both white cakes with white icing and the brownies with the
dark chocolate icing. Ice sides of white cake with remaining dark icing.
Cut brownie and remaining white cake into 2-inch squares. Arrange
frosted brownie and white cake squares on top of cake in chessboard pattern.
Using pastry bag, pipe remaining white icing into cracks between squares.
21 servings.
Enjoy.
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