- 1 1/2 cups All purpose flour
- 1 1/4 cups sugar (powdered)
- 3/4 cup butter (at room temperature)
- 3/4 cup oil
- 5 Eggs
- 1 tsp Vanilla extract
- 3 tbsp Cocoa Powder (Hershey's)
- 1/2 tsp Baking powder
- Oil spray
- Preheat the oven to 350 F. Spray or apply oil on the baking tray.
- Separate the egg whites from egg yolks.
- Sift the flour, sugar and baking powder into a bowl.
- Use a hand beater on low speed to combine the dry ingredients.
- In another bowl, blend the butter until a smooth.
- Now add oil, egg whites, and vanilla extract. Mix well with the blender.
- Now add the flour slowly to the egg mix and blend well without any lumps.
- Now divide this cake batter into two portions.
- In one portion add the cocoa powder and mix well.
- Now put this two mixture in two zip locks.
- Close the zip and cut the bottom side end of the bags.
- Now in the centre of the baking tray squeeze the white cake mix to 2" height.
- Now squeeze the brown chocolate cake mix surrounding it.
- In the same way make circles in alternate colors.
- When finished tap the tray so the air escapes.
- Place in the oven and bake of 30 mins.
- Check by inserting a knife in middle of the cake.
- If it comes out clean and clear, then the cake is done.
- Remove allow to cool, then turn the baking tray over a plate and then cut cake into slices.
- Will the surprised to see the beautiful colors of the cake.
- Be creative and design the colors as you wish.
- Enjoy !!
Note:
- I have used only egg whites here, so that it will have perfect white color when layered with brown chocolate cake.
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