Recipe
Checkerboard
cake
Ingredients
- 1000g Vegan Chocolate Muffin & Cake Mix
- 475g water
- 270g vegetable oil
- 75g vegetable glycerine
- 1000g Vegan Muffin & Cake Mix
- 370g water
- 170g vegetable oil
- 30g vegetable glycerine
- 750g Vegan Chocolate Frosting
- 250g Vegan Vanilla Frosting
Method Makes 1 cake
Place the Vegan Muffin & Cake Mix in a mixer fitted with a beater and add the water, vegetable oil and vegan glycerine. Mix on slow speed for 1 minute, scrape down well then mix on middle speed for 6 minutes
Place the Vegan Chocolate Muffin & Cake Mix in a mixer fitted with a beater and add the water, vegetable oil and vegan glycerine. Mix on slow speed for 1 minute, scrape down well then mix on middle speed for 6 minutes
Prepare 2 x 8′ round cake tins and deposit 800g cake batter (one white and one chocolate)
Bake at 180⁰C for 50-55 minutes
Once cool, divide both cakes into two and cut out 3 circles from each slice. Alternate the circles in each slice till you have the four layers ready to stack on top of each other
Sandwich with Macphie Vegan Chocolate Frosting and decorate with Vegan Vanilla Frosting
