This is a completely different topic than anything I've been writing on. Once again I am stretching the prompt, but I will stay within the five minutes. I will, however, be doing some proofreading so that I don't mess you up.
Over the weekend I baked this really cool zebra cake:
I baked this from a mix, but now that I know the technique, next time I'd make it from scratch.
The box says it makes one 9-inch layer, but it looked like a lot of batter. I used a 3-inch deep pan so it wouldn't overflow. It might have been okay in a 2-inch deep pan.
So the idea is this. Make half-batches of chocolate and white cake batters. You should have enough batter to make TWO 9-inch layers, so plan accordingly: you will get more stripes if you use 2 tablespoons of batter per circle rather than 1/4 cup. I haven't tried it.
But this is how I did it. Pour 1/4 cup of the chocolate batter into the center of a greased, floured round pan. Pour 1/4 cup of the white batter into the center of that. Working quickly, keep alternating until you run out of batter. You'll have something that resembles this:
Bake according to the original recipe. Cool the layers and frost as you like. I'd fill and frost it with vanilla buttercream or Sturdy Whipped Cream Frosting (because it's more of a pure white than buttercream made with butter and vanilla extract.)
What do you think?
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