ZEBRA CAKE

ZEBRA CAKE

Source  robinhood

INGREDIENTS

• ½ cup (125 mL) butter, softened
• 1 cup (250 mL) granulated sugar
• 2 eggs
• 2 tbsp (30 mL) vanilla extract
• ½ tsp (2 mL) almond extract
• 2 cups (500 mL) Robin Hood® Original All Purpose Flour
• 1 ½ tsp (7 mL) baking powder
• ½ tsp (2 mL) salt
• 1 ⅓ cups (325 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
• ¼ cup (50 mL) cocoa powder, sifted

DIRECTIONS

• Preheat oven to 350°F (180°C). Grease a 9” (23 cm) round cake pan.
• Cream butter and sugar in a medium bowl, using an electric mixer, until light and fluffy. Add eggs, vanilla and almond extract. Beat well.
• Mix flour, baking powder and salt in a separate large bowl. Beat in half of dry ingredients to butter mixture. Add evaporated milk and remaining dry ingredients. Mix well.
• Divide batter in half. Stir cocoa into half of batter until well combined.
• Drop approximately 3 tbsp (45 mL) of vanilla batter into the centre of prepared pan, allowing it to spread. Drop 3 tbsp (45 mL) of chocolate batter into the centre of vanilla batter and allow it to spread. Continue alternating using 2 tbsp (30 mL) of batter at a time, until batter is done.
• Bake in preheated oven for 35 to 40 or until a toothpick inserted in centre of the cake comes out clean. Cool 10 minutes, then remove from pan.