Checkmate Cake

* Exported from MasterCook II *

CHECKMATE CAKE

Recipe By : Los Angeles Times
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Cake Mix

Amount Measure Ingredient -- Preparation Method
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***** NONE *****


Trudy Reynolds of Indigo in Malibu make her white cake from scratch. The
recipe required more than two dozen egg whites, too many for most busy moms,
especially when the cake is to be consumed by kids in a hurry. This recipe,
then, is a compromise version of her cake. If you prefer, you can make the 2
(13x9-inch) pans of white cake yourself as well. The brownies are still made
from scratch; the recipe is simple. But if that's still too much pre-party
work, you could also make the brownies from a mix and even skip the frosting
recipes by decorate the cake with packaged white and dark chocolate
frosting. This recipe will leave you with 1/2 of a white cake to do with as
you will.
     2 (18 1/4-ounce) boxes white cake mix
     White Icing
     Brownies
     Dark Chocolate Frosting
     Bake white cakes according to package directions in 2 (13x9-inch) pans.
Frost tops of both white cakes with white icing and the brownies with the
dark chocolate icing. Ice sides of white cake with remaining dark icing.
     Cut brownie and remaining white cake into 2-inch squares. Arrange
frosted brownie and white cake squares on top of cake in chessboard pattern.
Using pastry bag, pipe remaining white icing into cracks between squares.
     21 servings. Each serving:
     663 calories; 461 mg sodium; 80 mg cholesterol; 29 grams fat; 103 grams
carbohydrates; 5 grams protein; 1.22 grams fiber.
     WHITE ICING
     1/2 cup (1 stick) butter, room temperature
     4 cups powdered sugar
     1/2 teaspoon salt
     2 teaspoons vanilla extract
     1/4 to 1/3 cup whipping cream
     Cream together butter and sugar until light and fluffy. Beat in salt
and vanilla extract. With mixer running, add whipping cream just to stiff,
spreadable consistency.
     BROWNIES
     3/4 cup (1 1/2 sticks) butter
     1/4 pound unsweetened baking chocolate
     2 cups sugar
     3 eggs
     2 teaspoons vanilla extract
     1 cup flour
     Melt butter and chocolate together. Beat in sugar. Beat in eggs and
vanilla extract. Fold in flour. Pour into greased and floured 8x8-inch
baking pan and bake at 350 degrees until brownies appear dry on top and are
slightly firm, 30 to 35 minutes.
     DARK CHOCOLATE ICING
     3 tablespoons butter
     9 ounces semisweet chocolate pieces
     3/4 cups whipping cream
     2 teaspoons vanilla extract
     3 cups powdered sugar
     Melt butter and chocolate in microwave about 4 minutes. Add whipping
cream, vanilla and sugar and beat until smooth.

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