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Zebra cake batter, ready for the oven. | by lismi171
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Zebra cake batter, ready for the oven.

This is where it all begins, with the batter.

 

Take 'about half' of your favorite white or yellow cake recipe (as most cake recipe ingredients make two layers..and you just want one for this cake). Divide the batter in half, into two separate bowls, and add about 3-5 T of dark cocoa (I use Dutch Process) to one half of the batter. If the white batter is too runny as opposed to the chocolate batter, add 3-5 Tablespoons of more flour to it.

 

To start..you'll be 'layering' *1 Tablespoon to 3 Tablespoons of each batter, right on top of one another.. into a lightly greased 8 or 9-inch cake pan.(I add a parchment circle, and lightly grease that too).

 

Starting with the white batter first, drop 1-3 Tablespoons on the bottom of the pan, then drop 1-3 Tablespoons of chocolate batter right on top of the white batter, then 1-3 Tablespoons of white on top of the chocolate, and so on. Keep doing this until you've used up both batters. It will look lopsided at several points..spreading more to one side of the pan, but by the time you're close to finished, it'll start to even out. Above is what it should look like when you're finished...sort of like a bulllseye.

 

Bake in a preheated 350 F oven for anywhere from 35 to 45 minutes, depending on what pan size you use.

 

That said, I LOVE this cake, especially in a layer cake, as it's a hoot to see the surprise on people's faces when the cake is sliced into. This is also why I've posted so many photos of it, in different lights and rooms, trying to get as much detail as possible, since my camera stinks..and I need to purchase a new one soon.

 

* - The amount of Tablespoons of each batter you 'drop', will determine the distance between each stripe. If you like them REALLY close together, 1 Tablespoon. Further apart, 2-4 Tablespoons. I dropped 2 Tablespoons of each batter, for this cake.

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Taken on March 13, 2009