Mango Checkerboard Cake

Mango Checkerboard Cake came about after I found this Vintage Rowoco 4 piece checkered cake mold set at a thrift store for $1.00. The outside packaging was badly damaged but everything else was intact. I am a sucker for gadgets and vintage kitchen pans. Normally I bring the gadget home, throw it in my big “to try later” drawer and usually forget about it for a few months, sometimes even for a few years.

Try It Out

I think I had this pan in my drawer for over a year until one day my grandson found it. When my grandson found it and he said, “Hey Grandma, can we make a checkered cake?” I said, “Well certainly, my dear grandson!” So we proceeded to make our first checkerboard cake. I always keep a few boxes of cake mixes and containers of frosting on hand for when my grandson comes for a visit. My grandson loves to help me make cookies and cupcakes and he loves to eat them too.

Made With

Mango Checkerboard Cake is made with Pillsbury Moist Supreme Tropical Mango Flavored Cake Mix. To make the cake “two-toned” I added a few drops of electric orange food coloring gel. We went with a white or vanilla canned frosting. You could also decorate the cake with sweetened coconut and/or dried mango pieces.

 

Mango Checkerboard Cake

Checkerboard Cakes can be made any any color you like. One of our favorite combinations is a vanilla cake mix with a Swiss chocolate cake mix.
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Ingredients

  • 1 15 oz box Pillsbury Moist Supreme Tropical Mango Flavored Premium Cake Mix, or flavor of your choice
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 2 to 3 drops Americolor electric orange food coloring gel
  • checkerboard pan with inserts, Rowoco
  • 1 can Pillsbury Creamy Supreme Vanilla Frosting

Instructions
 

  • Preheat oven to 350°. Grease and flour checkerboard pans and inserts.
  • In a large bowl, combine cake mix, water, oil and eggs. With an electric mixer on low speed, mix until moistened. Beat on medium high for 2 minutes. Divide batter in half and place half of the batter in a medium glass bowl. Add 2 to 3 drops of food coloring gel to one batter half. Mix on low speed until combined.
  • To make checkerboard; with batter divider in place...
  • First pan:
  • pour mango colored batter (1/2 full) into outer stripes, pour orange colored batter into middle stripe. (1/2 full)
  • Second pan:
  • pour orange colored batter (1/2 full) into outer stripes, pour mango colored batter into middle stripe. (1/2 full)
  • Third pan:
  • pour mango colored batter (1/2 full) into outer stripes, pour orange colored batter into middle stripe. (1/2 full)
  • Fourth pan:
  • pour orange colored batter (1/2 full) into outer stripes, pour mango colored batter into middle stripe. (1/2 full)
  • Carefully remove divider(s) from pans, lifting up slowly by the edges.
  • Bake at 350 until toothpick inserted in the middle comes out clean, about 25 to 35 minutes.
  • Remove pans from oven, cool on wire racks for 10 minutes.
  • Carefully remove cakes from pans and cool on wire racks until cakes are cold.
Did you make this recipe?Tag @lynnturnips on Instagram with the hashtag #turnips2tangerines

To Frost:

 

  1. Place cake from first pan on a serving plate, brush off crumbs, frost top.
  2. Put cake from second pan on top of frosting, brush off the crumbs and frost top.
  3. Place cake from third pan on top of frosting, brush off crumbs and frost top.
  4. Place cake from fourth pan on top, brush off crumbs, frost the top and sides of cake.

When you cut the cake you should have a checkerboard pattern.

*This is not a sponsored post. T2T is dedicated to passing along food finds to its readers.

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