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ISO: Tips for checkerboard cake

Misc.
I will be making a checkerboard cake. I did a search here and elsewhere for recipes. I would like to keep it as simple as possible -- i.e., use 1 yellow cake mix, 1 chocolate cake mix.

Has anyone done it that way, that simply? I've read that sometimes 2 different cake mixes give different batter yields, but I think I'd just use the amount that properly filled the pans.

Also, do you use a non-stick spray on the plastic divider?

Any tips appreciated. I also bought the easiest-to-spread whipped frosting -- 2, just in case. I will have no time for "rework." Thanks!
MsgID: 0213702
Shared by: Barb
Board: All Baking at Recipelink.com
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  • Do not use the message boards for advertising or solicitation of our visitors.
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  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
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     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

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