1cupmilk(I used skim milk, the pour and drink kind)
2tablespoonsunsweetened cocoa powder(I used Hershey’s)
Preheat the oven to 350F.
If you don’t have a non-stick baking pan (I used silicone), lightly brush the sides and bottom of a 10-inch round pan with oil.
Stir the flour, salt and baking powder in a bowl.
In a large mixing bowl, mix the eggs and sugar until smooth and light colored, about two minutes on high speed of a hand mixer. Add the oil and milk, and mix for another minute.
Add the flour mixture and mix just until blended. The batter will be of pouring consistency but not thin.
Stir in the vanilla.
Pour half of the batter into another bowl. Add the cocoa powder to one portion and stir lightly to blend.
Assemble the cake. Place the baking pan in front of you. Place the bowl of white cake batter to the left of the pan and the bowl of chocolate batter to the right of the pan. Take two small cups of equal sizes (I used two 1/4 measuring cups). Pour a cupful of the white cake batter onto the center of the pan. Then, pour a cupful of the chocolate batter directly at the center of the cupful of white cake batter. Repeat until all the cake batter has been poured into the pan.
In the original recipe, it says don’t wait for the batter to spread before pouring in the next cupful. I followed that instruction. So, I was working fast pouring cupfuls of white and chocolate cake batter alternately into the pan.
Bake the cake until a toothpick inserted at the center comes out clean. Mine took exactly 55 minutes to bake.
Cool the cake a bit before inverting onto a plate. It won’t hurt to invert the cake while still warm since the top is dry with a very light crusty texture.
Zebra cake printed from https://casaveneracion.com/zebra-cake/ for personal use only. Not for republication nor distribution.