The best delicious Checkerboard Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Checkerboard Cake recipe today!
Hello my friends, this Checkerboard Cake recipe will not disappoint, I promise! Made with simple ingredients, our Checkerboard Cake is amazingly delicious, and addictive, everyone will be asking for more Checkerboard Cake.
What Makes This Checkerboard Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Checkerboard Cake.
Ready to make this Checkerboard Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
3 Unsweetened chocolate 1 oz.
Squares or the melted choc.
1/2 c White sugar
1/2 c Hot water
1 tb Gelatin, unflavored
2 tb Cold water
4 Egg yolks, beaten
1 ts Vanilla
1 c Heavy cream,(whipping)
1/2 c Almonds, blanched, then
Browned and coarsely chopped
1 lg Angel food cake
Combine hot water, sugar and chocolate in double boiler. Heat until
chocolate melts. Stir to blend. Soften gelatin in the cold water and add to
chocolate mixture. Stir and cook until smooth and thick-about 5 minutes.
Add chocolate mixture to egg yolks. Mix well. Cool 5 minutes. Add vanilla
then fold in egg whites. Cool completely.
Whip the cream and fold in nuts. Add to the chocolate mixture. Grease an
angel(tube)cake pan. Break cake into egg size pieces. Put a layer of cake
pieces into pan and pour some of the cholcolate mixture over and let it run
through, repeat until all the cake and sauce are used.
Cover and let set in refrigerator for about 8 hours. Ice with whipped
cream or (Cool Whip)after turning out on serving plate and decorate with
browned almonds.
The cake can be iced several hours before serving and should be served
real cold.
(To turn this cake out run tip of knife around top of cake and center
tube, then dip pan in hot water for a minute to loosen).
This is always a success with guest especially when they see the inside
and it’s delicous also. This recipe was in the American newspaper in
Caracas, Venezuela (The Daily Journal) March 20, 1970. My children were 11
months and 2 years then. I’ve been making this cake ever since and they
still ask for it, even for birthdays!
Yields
12 Servings
Leave a Reply