Zebra Cake Iii Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening. Line pan bottoms with waxed paper or cooking parchment paper; grease again and lightly flour. Make dark chocolate cake mix as directed on box using water, oil and eggs; set aside. Make white cake mix as directed on box using water, oil and egg whites.
• Place 1/4 cup of the chocolate cake batter into center of each pan. Do not spread batter. Place 1/4 cup white cake batter on top and in center of chocolate batter in each pan. Do not spread batter. Let batter in each pan spread on its own. Repeat placing remaining batters, 1/4 cup at a time, in center alternating between chocolate and white batter.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Carefully remove waxed paper. Cool completely, about 1 hour.
• If necessary, using serrated knife, cut rounded top off cakes to make a level surface. Place 1 cake layer on cake plate, top side up. Spread frosting over top. Top with another cake layer, top side down; spread with frosting. Top with remaining cake layer, top side down. Reserve about 1/2 cup remaining frosting for garnish. Frost side and top of cake with remaining frosting. Use metal spatula to smooth frosting. Using #9 writing tip, pipe reserved 1/2 cup frosting around bottom of cake.
• Knead fondant to soften. Lightly sprinkle smooth surface and rolling pin with powdered sugar. Roll out fondant to 1/8-inch thickness. Using a pizza cutter or knife, cut strips from fondant of various lengths and widths to make black stripes. Place strips on cake side and top forming striped pattern on cake, leaving about 1/2 inch of frosting between stripes. Store cake loosely covered.

Steps:

• Cake: Preheat oven to 350 degrees. Brush two 9-inch round cake pans with butter. Line bottoms of pans with parchment rounds; brush parchment with butter.
• Whisk together flour, baking powder, and salt until thoroughly combined, 30 seconds. In a large bowl, whisk together egg whites and granulated sugar until light, opaque, and foamy, about 2 minutes. Whisk in 1 1/2 cups milk, butter, oil, and vanilla until smooth. Add flour mixture; whisk until smooth. In another large bowl, whisk together egg yolks, 1/3 cup milk, and cocoa. Add 3 1/4 cups of vanilla batter to cocoa mixture and whisk until smooth. Whisk remaining scant 3 tablespoons milk into remaining vanilla batter.
• Spoon 1/4 cup vanilla batter into center of each prepared pan. Spoon 1/4 cup chocolate batter into each center, directly on top of vanilla batter. Repeat, always spooning batter into centers of pans, and occasionally tapping pan firmly on work surface to ensure even distribution, until all batter is used (batters should appear as concentric rings).
• Bake, rotating pans halfway through, until cakes are puffed slightly and a tester inserted into centers comes out clean, 35 to 40 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out onto rack, remove parchment, and let cool completely.
• Frosting: Meanwhile, whisk together cocoa, espresso powder, salt, hot water, and vanilla until a smooth paste forms. Beat butter with confectioners' sugar on medium-high speed until light and fluffy. Beat in chocolate, then cocoa mixture and corn syrup, until smooth.
• Trim tops of cakes flat. Transfer one cake, trimmed-side up, to a cake plate or stand lined with parchment strips. Spread 3/4 cup frosting evenly over top. Place remaining cake layer on top, trimmed-side down. Spread remaining frosting evenly over top and sides of cake. Remove parchment strips; serve. Cake can be stored, uncovered, at room temperature up to 12 hours, or refrigerated, uncovered, up to 2 days; bring to room temperature before serving.