*  Exported from  MasterCook II  *

                              Checkmate Cake

Recipe By     : Los Angeles Times
Serving Size  : 21   Preparation Time :0:00
Categories    : Cakes                            Cake Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cake:
   2                    Boxes white cake mix
                        - (18-1/4 oz ea)
                        White icing
                        Brownies
                        Dark chocolate frosting
                        White Icing:
     1/2  c             Butter -- room temperature
   4      c             Powdered sugar
     1/2  ts            Salt
   2      ts            Vanilla extract
     1/4  c             Whipping cream -- up to 1/3 c
                        Brownies:
     3/4  c             Butter
     1/4  lb            Unsweetened baking chocolate
   2      c             Sugar
   3                    Eggs
   2      ts            Vanilla extract
   1      c             Flour
                        Dark Chocolate Icing:
   3      tb            Butter
   9      oz            Semisweet chocolate pieces
     3/4  c             Whipping cream
   2      ts            Vanilla extract
   3      c             Powdered sugar

Trudy Reynolds of Indigo in Malibu make her white cake from scratch.
The recipe required more than two dozen egg whites, too many for most
busy moms, especially when the cake is to be consumed by kids in a
hurry. This recipe, then, is a compromise version of her cake. If you
prefer, you can make the two (13x9") pans of white cake yourself as
well. The brownies are still made from scratch; the recipe is simple.
But if that's still too much pre-party work, you could also make the
brownies from a mix and even skip the frosting recipes by decorate
the cake with packaged white and dark chocolate frosting. This recipe
will leave you with half of a white cake to do with as you will.

Bake white cakes according to package directions in two (13x9") pans.
Frost tops of both white cakes with white icing and the brownies with
the dark chocolate icing. Ice sides of white cake with remaining dark
icing.

Cut brownie and remaining white cake into 2" squares. Arrange frosted
brownie and white cake squares on top of cake in chessboard pattern.
Using pastry bag, pipe remaining white icing into cracks between
squares.

Yield: 21 Servings

White Icing:

Cream together butter and sugar until light and fluffy. Beat in salt
and vanilla extract. With mixer running, add whipping cream just to
stiff, spreadable consistency.

Brownies:

Melt butter and chocolate together. Beat in sugar. Beat in eggs and
vanilla extract. Fold in flour. Pour into greased and floured 8x8"
baking pan and bake at 350°F until brownies appear dry on top and are
slightly firm, 30 to 35 minutes.

Dark Chocolate Icing:

Melt butter and chocolate in microwave about 4 minutes. Add whipping
cream, vanilla, and sugar and beat until smooth.


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