Neapolitan Halloween Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups shortening |
3 cups sugar |
6 eggs, separated |
5 1/2 cups all-purpose flour |
1 tablespoon plus 2 teaspoons baking powder |
1 1/2 cups milk |
2 teaspoons vanilla extract |
4 (1-ounce) squares semisweet chocolate, melted |
1/2 cup all-purpose flour |
10 drops yellow food coloring |
5 drops red food coloring |
vanilla filling |
chocolate fudge frosting |
Directions:
1. Cream shortening; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.
2. Combine 5 1/2 cups flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla.
3. Add chocolate to two-thirds of batter; mix well. Add 1/2 cup flour and food coloring to the remaining one-third of batter; mix well.
4. Line three 9-inch round checkerboard cake pans with greased waxed paper; grease sides of pan. Place checkerboard divider rings into one prepared pan. Carefully spoon one-third of orange batter into center and outer rings; spoon one-third of chocolate batter into middle ring, filling half full (a pastry bag may be used to pipe batters into rings). Smooth batter with a small spatula. Carefully remove rings. Rinse rings, and dry thoroughly before placing in next pan. Repeat procedure with remaining batter and pans.
5. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Spread filling between layers. Spread top and sides of cake with Chocolate Fudge Frosting.
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