Neapolitan Halloween Cake

• 1 1/2 cups shortening
• 3 cups sugar
• 6 eggs, separated
• 5 1/2 cups all-purpose flour
• 1 tablespoon plus 2 teaspoons baking powder
• 1 1/2 cups milk
• 2 teaspoons vanilla extract
• 4 (1-ounce) squares semisweet chocolate, melted
• 1/2 cup all-purpose flour
• 10 drops yellow food coloring
• 5 drops red food coloring

1. Cream shortening; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.
2. Combine 5 1/2 cups flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla.
3. Add chocolate to two-thirds of batter; mix well. Add 1/2 cup flour and food coloring to the remaining one-third of batter; mix well.
4. Line three 9-inch round checkerboard cake pans with greased waxed paper; grease sides of pan. Place checkerboard divider rings into one prepared pan. Carefully spoon one-third of orange batter into center and outer rings; spoon one-third of chocolate batter into middle ring, filling half full (a pastry bag may be used to pipe batters into rings). Smooth batter with a small spatula. Carefully remove rings. Rinse rings, and dry thoroughly before placing in next pan. Repeat procedure with remaining batter and pans.
5. Bake at 350u0b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Spread filling between layers. Spread top and sides of cake with Chocolate Fudge Frosting.

shortening, sugar, eggs, flour, baking powder, milk, vanilla, chocolate, allpurpose, coloring, drops red food coloring

Taken from www.myrecipes.com/recipe/neapolitan-halloween-cake (may not work)