ZEBRA CAKE III
This easy-to-make icebox cake seems to be as popular today as it was 50 years ago.
Provided by Joanne L. Hayes
Categories Desserts Chocolate Dessert Recipes
Time 8h30m
Yield 6
Number Of Ingredients 5
Steps:
- Beat cream in a large glass or metal mixing bowl with an electric mixer. Gradually add confectioners' sugar and vanilla extract, continuing to beat until the cream holds stiff peaks. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape.
- Spread a generous teaspoon of whipped cream on each cookie. Press cookies together to make 3-inch stacks.
- Spread a 1-inch wide line of whipped cream down center of a serving platter. Assemble cookie stacks into a log on platter following the line of whipped cream.
- Frost cookie log with remaining whipped cream and sprinkle with grated chocolate.
- Cover tightly and refrigerate overnight.
- To serve, slice diagonally to create striped pieces.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 38.3 g, Cholesterol 83.7 mg, Fat 29.7 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 16.5 g, Sodium 269.6 mg, Sugar 18.4 g
ZEBRA CAKE FROM THE KING
Chocolate or vanilla, chocolate or vanilla? It's an eternal debate for bakers trying to please a crowd. This fun and festive recipe combines chocolate and vanilla batter in the pan to create "zebra" stripes satisfying everyone, especially those who love a touch of whimsy. This cake also bakes up light and tender, ready to accept your favorite icing, and is the perfect size for a small gathering or after school snacking. From King Arthur Flour
Provided by Annacia
Categories Dessert
Time 1h10m
Yield 1 9
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F Lightly spray a 9" x 2" round baking pan with cooking spray. Line the bottom of the pan with a circle of parchment, and spritz again. Set the pan aside.
- In the bowl of your mixer, blend the sugar and eggs until lightened, about 2 minutes. On low speed blend in the oil, milk and vanilla until well combined and smooth.
- In a separate bowl, combine the flour, baking powder and salt. Whisk to remove any lumps. Add the dry mixture to the wet ingredients. Combine on medium speed 1-2 minutes or until the batter is smooth and lump free. Be sure to scrape down the bowl halfway through mixing.
- Remove 2 cups of the vanilla batter and place it in the measure you used for the liquid ingredients. Sift the cocoa over this batter, and stir well to combine. Be sure to use a sifter to avoid cocoa lumps in the batter.
- Now for the stripes:.
- Spoon about 3 tablespoons of vanilla batter into the center of the cake pan. Next, spoon 3 tablespoons of the chocolate batter into the center of the vanilla batter. This causes the vanilla batter to spread out. Continue to alternate batters, in bulls-eye fashion until all batter is used. You will now have thin rings of each batter on the outer edges of the pan, thicker rings towards the center.
- Bake the cake in the center of the preheated oven for 40-45 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to finish cooling. Frost as desired.
ZEBRA CAKE
Make and share this Zebra Cake recipe from Food.com.
Provided by BakingBelle
Categories Dessert
Time 6h7m
Yield 16 serving(s)
Number Of Ingredients 2
Steps:
- Take two chocolate wafers and sandwich them together with half a teaspoon of whipped topping. Put an additional half teaspoon on top of the top cookie. Set this stack down on its side on a plate and continue stacking sideways until you have a 14-inch long log. On the outside, frost the remaining whipped topping so that it covers the rest of the cake.
- Cover with plastic wrap and freeze for about five hours. Take it out and let it thaw in the fridge for 1 hour.
- Slice it. On the inside, it will be striped. Just like a zebra!
ZEBRA CAKE RECIPE BY TASTY
Here's what you need: all purpose flour, sugar, baking powder, baking soda, plain yogurt, oil, vanilla extract, water, cocoa powder
Provided by Komal Jain
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix all the dry ingredients together. Then, add oil and yogurt and mix well.
- Then, add water in small increments to make a batter of medium consistency. Once incorporated, add vanilla extract.
- Separate the batter into 2 equal portions. Keep one as vanilla. In a separate cup, mix cocoa powder with 2 tbsp water to make a chocolate paste: add this pasta to your second portion of mix to make chocolate-flavored cake batter.
- Now take a cupcake mold and grease it with oil and all-purpose flour.
- Add one layer of vanilla batter, followed by one layer of chocolate batter, then repeat.
- Preheat the oven for 200°F degrees for 15 mins.
- Make designs in the cupcakes with the help of a toothpick, then bake for 20-25 minutes until done.
- Serve.
- Enjoy!
Nutrition Facts : Calories 340 calories, Carbohydrate 47 grams, Fat 14 grams, Fiber 1 gram, Protein 5 grams, Sugar 19 grams
GIANT ZEBRA 'BOX' CAKE RECIPE BY TASTY
Here's what you need: whipped cream, marshmallow fluff, yellow cake mix, white chocolate chip, coconut oil, dark chocolate chip, cooling rack, pastry bag
Provided by Kiano Moju
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Make the filling: In a large bowl, combine the whipped cream and marshmallow fluff. Beat with an electric hand mixer until stiff peaks form.
- Use a serrated knife to carefully remove the domed top from the cakes, leaving a flat, even surface. Save the scraps for later - you can eat them with leftover melted chocolate or crumbled over ice cream.
- Spread the filling over the bottom cake, leaving about ¾-inch (2 cm) border around the edge. Place the other cake upside down on top of the filling.
- Trim the cake into a hexagon. Transfer the cake to a wire rack set over a baking sheet.
- Make the coating: Fill a medium saucepan halfway with water. Bring to a boil, reduce the heat to medium-low. Combine the white chocolate chips and coconut oil in a medium heatproof bowl and set it over the pan (make sure the bottom of the bowl isn't touching the water). When the white chocolate and coconut oil begin to melt, mix together until smooth. Be careful, as the bowl will be very hot.
- Pour the melted white chocolate mixture over the cake. Use a knife to spread to the edges and down the sides. Once smooth, run a knife under the edges of the cake so it doesn't stick to the rack and place the cake in the refrigerator until the coating is set, 10-15 minutes.
- Transfer the melted dark chocolate chips to a piping bag or zip-top bag with a corner snipped off. Carefully pipe chocolate zebra stripes onto the cake. Return to the refrigerator to set for 10-15 minutes. Remove the cake once the stripes are dry.
- To serve, slowly and carefully slice with a serrated knife so the shell doesn't crack. Score the slices with a paring knife before cutting to make it easier, if needed.
- Enjoy!
Nutrition Facts : Calories 498 calories, Carbohydrate 77 grams, Fat 21 grams, Fiber 1 gram, Protein 4 grams, Sugar 54 grams
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