Checkmate cake

 
                               CHECKMATE CAKE
 
 Recipe By     : Los Angeles Times
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Cake Mix
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
 
 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 2
 (13x9-inch) 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 1/2 of a white cake to do with as
 you will. 
      2 (18 1/4-ounce) boxes white cake mix 
      White Icing 
      Brownies 
      Dark Chocolate Frosting 
      Bake white cakes according to package directions in 2 (13x9-inch) 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-inch 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. 
      21 servings. Each serving: 
      663 calories; 461 mg sodium; 80 mg cholesterol; 29 grams fat; 103 grams
 carbohydrates; 5 grams protein; 1.22 grams fiber. 
      WHITE ICING 
      1/2 cup (1 stick) butter, room temperature 
      4 cups powdered sugar 
      1/2 teaspoon salt 
      2 teaspoons vanilla extract 
      1/4 to 1/3 cup whipping cream 
      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 
      3/4 cup (1 1/2 sticks) butter 
      1/4 pound unsweetened baking chocolate 
      2 cups sugar 
      3 eggs 
      2 teaspoons vanilla extract 
      1 cup flour 
      Melt butter and chocolate together. Beat in sugar. Beat in eggs and
 vanilla extract. Fold in flour. Pour into greased and floured 8x8-inch
 baking pan and bake at 350 degrees until brownies appear dry on top and are
 slightly firm, 30 to 35 minutes. 
      DARK CHOCOLATE ICING 
      3 tablespoons butter 
      9 ounces semisweet chocolate pieces 
      3/4 cups whipping cream 
      2 teaspoons vanilla extract 
      3 cups powdered sugar 
      Melt butter and chocolate in microwave about 4 minutes. Add whipping
 cream, vanilla and sugar and beat until smooth. 
 
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