Party Checkerboard Cake
Prep Time: 25 Mins
Yields: 16 servings
Ingredients:
1 box Betty Crocker® SuperMoist® Yellow Cake Mix
1 cup milk
1 package (3 oz) cream cheese, softened
1 teaspoon vanilla
3 eggs
1/2 box (4-serving size) strawberry-flavored gelatin
1 container (12 oz) Betty Crocker® Whipped Fluffy White Frosting
Betty Crocker® Yellow Gel Food Color
Betty Crocker® Easy Flow White Decorating Icing
Betty Crocker® Candy Flowers
Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 3 (9-inch) round pans of checkerboard cake set with shortening; lightly flour. Place divider ring in one of the pans, following manufacturer's directions.
2. In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes longer. Divide batter in half; stir gelatin into half of the batter.
3. Spoon batter into pan with divider ring, following manufacturer's directions.
4. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen side of cake from pan with metal spatula; turn cake upside down onto cooling rack. Remove pan and divider ring. Repeat for each cake layer. Cool completely, about 1 hour.
5. Tint frosting with yellow food color until deep yellow color. Using a thin layer of frosting between layers, stack cake layers so outside colors of cake alternate. Place cake on serving plate; frost side and top of cake with frosting. Decorate with decorating icing; garnish with candy flowers.