1 cup butter
2/23 cups granulated sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 cups milk
4 squares (4 oz) semi-sweet chocolate, melted
Preheat oven to 350 F. Spray pans with pan spray. (I also like to line the bottom with wax paper)
In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; mix well. Combine flour, baking powder and salt. Add to butter mixture alternately with milk mix well after each addition. Continue beating 1 minute. Divide batter in half. Stir melted chocolate into half the batter; mix well.
Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely.
1/2 cup shortening
1 tsp vanilla
4 cups powdered sugar (or more, depending on how stiff you want it)
2 Tablespoons milk
Cream shortening and butter; add vanilla. Slowly add powdered sugar, adding in milk as you need to. I took out a cup of the frosting and set it aside and then added 2/3 cup cocoa powder to the remaining frosting to make it chocolate.
Even if you don't make a cake checkerboard, you should try this recipe- it was delicious!