Easy checkerboard cake

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This easy version of the popular checkerboard cake is made with two Woolies' cake mixes – chocolate and vanilla. "My gran used to make a pink-and-white one baked in a loaf tin called a Battenberg cake," says Abigail.

Ingredients

For the vanilla cake:
1 x 620 g box Woolworths Easy to Bake vanilla cake mix
3 large free-range eggs
200 ml milk
180 ml oil
For the chocolate cake:
1 x 620 g box Woolworths Easy to Bake chocolate cake mix
2 large free-range eggs
125 ml oil
200 ml milk
250 ml hot water
For the icing:
2 x 385 g cans condensed milk
2 x 100 g slabs milk chocolate, chopped
2 x 100 g slabs dark chocolate, chopped

Cooking Instructions

1. Preheat the oven to 170°C (or 150°C with fan function)

2. Prepare the cake mixtures according to package instructions.

2. Divide each cake mixture between 2 x 22 cm well-greased cake tins. Bake them separately if you don’t have 2 tins. Bake for 60 minutes or until a skewer comes out clean. Cool in the tins, then remove.

3. To make the icing, melt the chocolate in a double-boiler, then whisk in the condensed milk.

4. To assemble the cake, carefully cut out circles using a three different-sized moulds or cutters. Layer them as shown in the video. Ice before serving.

Find more cake recipes here.

Videography: Romy Wilson
Photograph: Shavan Rahim