Recipes For The Checkerboard Cake Pan

Baking By leahk Updated 12 Feb 2010 , 4:04am by leahk

leahk Posted 4 Feb 2010 , 6:11pm
post #1 of 5

I recently purchased the checkerboard cake pan.

How can I determine if my recipes are compatible to be baked together? Based on the density of the finished product? Based on the density of the batter? Do I need to use a thick batter?

Any and all advice would be appreciated.


4 replies
7yyrt Posted 5 Feb 2010 , 4:21pm
post #2 of 5

I just divide my batter, and put one color/flavor in one half and the other flavor/color in the other. That way there are few worries about compatibility.

leahk Posted 11 Feb 2010 , 4:14pm
post #3 of 5

Thanks for the reply- I didn't get a notice and forgot to check!

So then how to you make one part chocolate- do you add cocoa or melted chocolate? In what proportions?


7yyrt Posted 11 Feb 2010 , 8:09pm
post #4 of 5

I put a squirt of Hershey syrup, and some cocoa powder to taste.
I don't want to use just one type, I think adding both makes it richer and helps keeps the thickness about the same.
Sometimes I add ground chocolate chips, too.
Sorry about no measurements, my Grandmother taught me to cook... a pinch of this, a handful of that.

leahk Posted 12 Feb 2010 , 4:04am
post #5 of 5

Got it! Thanks!

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