Gallery

Recipe Summary

Servings:
16
Advertisement

Ingredients

Cake:
Chocolate Frosting:
Decorations:

Directions

Instructions Checklist
  • Heat oven to 350°F. Grease three 8-inch square pans. Line pans with waxed paper; then grease and dust with flour. In medium bowl, combine flour, baking powder, and salt.

    Advertisement
  • In bowl, beat sugar and butter for 2 minutes, or until light and fluffy. Add eggs, one at a time, beating after each. Alternate flour mixture and milk, beginning and ending with flour, beating until smooth. Stir in vanilla and orange rind.

  • Spoon half of the batter into a 1-quart resealable bag. Stir melted chocolate into remaining batter until blended. Spoon chocolate batter into a resealable bag. Snip a 1/2-inch corner from each bag. In two of the cake pans, pipe a 1-1/2-inch-wide strip of vanilla batter around the outer edge of the pans, then a 1-1/2-inch-wide strip of chocolate batter; fill in center with vanilla batter. For the third pan, pipe a 1-1/2-inch-wide strip of chocolate batter at outer edge, and follow with a 1-1/2-inch-wide strip of vanilla batter; fill in center with chocolate batter.

  • Bake 20 to 25 minutes, or until golden. Transfer cakes in pans to wire rack; cool 10 minutes. Invert onto wire rack and cool completely.

Prepare frosting:
  • In large bowl, beat butter and sugar until fluffy. Add melted chocolate and sour cream. Gradually beat in the milk until smooth. Spoon one cup of the frosting into a pastry bag fitted with a medium star tip.

  • To assemble cake, place one vanilla-centered layer on cake plate; spread with frosting. Top with the reverse-design cake layer; spread with frosting. Top with remaining cake layer. Spread remaining frosting over sides and top of cake. Drag fork tines through frosting along sides of cake to add texture.

  • For candy decorations, working with several Tootsie Rolls at a time, heat in microwave for 4 to 5 seconds to soften. Roll out on a clean work surface to a scant 1/8-inch thickness. Cut into eight 1-3/4-inch squares. Repeat with Airhead candy. Place on top of cake in a checkerboard pattern. Roll and cut the remaining candies into 1-inch disks about 1/4 inch thick. Place on top of cake as game pieces. Using pastry bag with star tip, pipe a decorative edge around base and top of cake.

Advertisement