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1
Cream shortening; gradually add sugar, beating well.
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2
Add egg yolks, one at a time, beating well after each addition.
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3
Combine flour, baking powder and salt.
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4
Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
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5
Mix well after each addition.
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6
Stir in vanilla.
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7
Beat egg whites (at room temperature) until stiff peaks form; fold into batter.
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8
Divide batter in half.
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9
Add melted chocolate to one-half of batter; mix well.
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10
Line three 9-inch round checkerboard cake pans with greased waxed paper.
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11
Grease sides of pan.
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12
Place checkerboard divider rings into one prepared pan.
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13
Spoon one third of chocolate batter into center and outer rings; spoon one third of white cake batter into middle ring, filling half full (a pastry bag may be used to pipe batter into rings).
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14
Smooth batter with a small spatula. Carefully remove checkerboard rings.
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15
Rinse rings and dry thoroughly before placing in next pan.
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16
Repeat procedure with second pan.
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17
Spoon white batter into the center and outer rings of third pan, filling half full.
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18
Spoon chocolate batter into middle ring, filling half full.
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19
Bake at 350u00b0 for 20 minutes or until a wooden pick inserted in center comes out clean.
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20
Cool in pans 10 minutes.
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21
Remove layers from pans and let cool completely.
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22
Spread Chocolate Butter Frosting between layers, placing the white outer layer in the center.
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23
Frost top and sides of cake with remaining frosting.
