After a lot of drama trying to get this cake made that included baking powder from 2006 and an irritated husband who had to make 2 grocery store runs, my zebra cake did not "stripe" properly. Oh well. At least it still tasted great!
Zebra Cake - Brown Eyed Baker
1 cup sugar
1 cup milk
1 cup vegetable oil
1 tsp vanilla extract
2 cups all purpose flour
1 tbs baking powder
1/4 tsp salt
2 1/2 tbs cocoa powder
Preheat oven to 350ºF. Line a 9" round cake pan with a circle of parchment paper and lightly grease the bottom and sides of the pan.
In a large bowl, mix together eggs and sugar until mixture is light and creamy and the sugar has mostly been dissolved. Stir in milk, vegetable oil, and vanilla.
In a medium bowl, whisk together flour, baking powder, and salt. Pour into wet ingredients and whisk to combine. Measure out just over 2 cups of vanilla batter and place it back in the medium bowl. Sift cocoa powder over the bowl and whisk until fully incorporated.
Put 3 tbs of vanilla batter into the center of the pan and let it spread slightly on its own. Put 3 tbs of chocolate batter into the center of the vanilla. It will push out the other batter and, as it sits for a moment, will also spread it self. Alternating spoonfuls of the two batters, repeat the technique until all batter has been used.
Bake for 38 - 42 minutes, until the cake is light gold and a tester inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 - 15 minutes, then turn out the cake and remove parchment paper. Reinvert onto a wire rack and let cool before slicing.