Checkerboard Cake

I have been waiting to make this cake for so long, that when I found out it was a co-worker's birthday, I jumped at the chance to bake this one up. The best part, is that it is made with a cake mix, so there is really no guess work - it's all about the ta-da when you cut a slice to chow on!

Items you will need:

Your favorite White Cake Mix - plus the eggs, water and vegetable oil you will need

Your favorite Chocolate Cake Mix - plus the eggs, water and vegetable oil you will need

2-3 cans of your favorite White Icing/Frosting

1 Package of Hershey Kisses

Shredded Coconut, optional

3 9-inch cake pans, well oiled and floured

2 large plastic freezer bags

Preheat oven to 350 degrees. Prepare your cake mixes. Pour white cake mix into large freezer bag, and seal. Repeat with chocolate cake mix. Set aside. (If you have a second pair of hands to help out - use them!)

Make a small cut in one corner of each plastic bag. Start with the Chocolate (because why wouldn't you?! Yum!) mix. Pretend that your cake pan is a bullseye. Make a ring around the outside with the chocolate, followed by a smaller ring of the white cake mix, and finally a large dollop in the center. Repeat, starting with the white mix in the second pan. And, repeat again on the third pan, again starting with the chocolate cake mix.

Bake for 26-32 minutes, or until a toothpick stuck into the center comes out clean. Let cool in the cake pan, then transfer to a wire rack to cool completely.

To build: Layer cakes on a cake pedistal, making sure that the layers are interchangeable. Spread a thin layer of white icing between each layer. Frost entire cake. Press shredded coconut into sides of cake. (I skipped this part, because the person I made this for could not have coconut.) Top cake with hershey kisses! I dusted the top with a little cocoa powder. Serve!