With checkerboard cakes, I've read that if you use mixes, they should be fairly dense, and evenly-matched, in order to get a nice, tidy checkerboard.

I want to make a yellow and chocolate cake. I heard that the best combo is Duncan Hines Golden Recipe Butter and Duncan Hines Butter Recipe Fudge. But I called the DH hotline, and the Butter Rec. Fudge mix is unavailable in my town.

Any recommendations for a good cake mix combo? Or in the alternative, a good recipe?

I'm pretty sure the original WASC would do.

What's wasc?

Apologies for an earlier, almost identical new thread post, but this message board has given me fits all day. I did not think the earlier message had posted, because I kept getting error messages after posting.

Here's the recipe:

http://cakecentral.com/cake_recipe-7445-4-The-Original-WASC-cake-recipe.html

WASC = White Almond Sour Cream

I haven't made a checkerboard cake but I would think any yellow/chocolate combo you want to use would work.

I've made this cake for many years and have used a variety of box mixes/flavor combo with no problems. The key to me is pulling the ring out straight and slowly to avoid the colors running together. I've never had a problem.

Have fun

What is a checkerboard cake and how do you make one?