Neapolitan Halloween Cake

Name: Neapolitan Halloween Cake
Ingredients: 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

11 ingredients

5 steps

Ingredients

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

Directions

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 350° 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.