July 12, 2010

Zebra Cake

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

4 eggs
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.


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