The Ultimate Checkboard Cake

• 3 ounces semisweet chocolate
• 4 eggs
• 1 13 cups milk, divided
• 1 tablespoon vanilla extract
• 4 cups all-purpose flour
• 2 cups granulated sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened and cut into pieces
• 12 cup raspberry preserves
• 12 cup butter, softened
• 2 23 cups confectioners' sugar
• 13 cup half-and-half
• 1 teaspoon vanilla
• 12 cup unsweetened cocoa powder

1. Preheat oven to 350 degrees.
2. Grease a set of three 9 by 1 inch (23 x 2.54 cm) checkerboard cake pans, line with parchment paper, and then grease and flour again.
3. Set aside.
4. Melt the chocolate and set aside.
5. In a separate bowl whisk together the 4 large eggs, 1/3 cup of milk, and 1 tablespoon pure vanilla extract.
6. Set aside.
7. In the bowl, combine the flour, sugar, baking powder and salt and beat to combine.
8. Add the butter and remaining 1 cup of milk and beat on low speed until the dry ingredients are moistened.
9. Increase the speed to medium and beat for about 2 minutes.
10. Scrape down the sides.
11. Gradually add the egg mixture to the flour mixture and beat to incorporate the ingredients.
12. Divide the batter in half, placing each in a separate bowl (in one of the bowls have a little more than half the batter).
13. Stir the melted chocolate into the smaller amount of batter until it is thoroughly combined.
14. Fill two large pastry bags, fitted with large round tips (about 3/4 inches (2 cm) in diameter, one with the chocolate batter and the other with the white batter.
15. Place the divider rings in one of the prepared pans and pipe batter into each section, alternating batter colors (for example - outer and inner ring yellow, middle ring chocolate).
16. The batter should fill the pan about half full.
17. Using the back of a spoon, smooth the batter.
18. Carefully lift out the divider.
19. Wash the divider before placing in the next pan.
20. When piping batter for the second layer, alternate the colors, i.e.
21. if you started with yellow for the outside ring, start with the chocolate.
22. Pipe batter into the third pan exactly like the first pan.
23. Bake about 20 minutes or until a toothpick inserted near the center comes out clean and the cakes spring back when pressed lightly in the center.
24. The cakes should start to shrink from the sides of the pans only after removal from the oven.
25. Let the cakes cool in the pans on a wire rack for about 10 minutes.
26. Loosen the sides with a knife or spatula and invert onto a greased wire rack.
27. Place one layer (top side down) on a cake circle and put on a wire rack.
28. Spread with a thin layer of raspberry jam.
29. Place the second layer (top side down) on top of the first and spread with another thin layer of raspberry jam.
30. Top with the last cake layer (top side down).
31. To make the frosting, cream the butter.
32. Add the confectioners' sugar, half and half, vanilla and cocoa powder.
33. Frost the cake with the icing and enjoy!

chocolate, eggs, milk, vanilla, allpurpose, sugar, baking powder, salt, unsalted butter, raspberry preserves, butter, sugar, vanilla, cocoa

Taken from www.food.com/recipe/the-ultimate-checkboard-cake-374552 (may not work)