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My Five-Layer Zebra Cake Recipe
I am, by no means, a professional baker but I do like to cook and experiment with recipes whenever I get a chance. I made two Red Velvet cakes last week so for my birthday I thought I’d try something different.
- There are five alternating layers of chocolate and white cake, sandwiched between alternating layers of chocolate and buttercream frosting.
- I found the original buttercream recipe too small. So in addition to the changes I made, I doubled the ingredients to allow for generous layers of buttercream and a little extra if you decide you might want to decorate with it. (maybe swirl it in with the chocolate.
- This cake only takes three hours from start to finish, including cooling and frosting time. The finished product is a tall cake, comprised of five full-sized layers.
White Cake Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 5 eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup buttermilk, room temperature
- 2 1/2 teaspoons vanilla extract
Chocolate Cake Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder or (one Starbuck Via packet)
- 1 cup heavy whipping cream
- 1/2 cup vegetable oil
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee or (1 cup boiling water)
Buttercream Frosting Ingredients
- 1 cup unsalted butter (2 stick), softened
- 5 cups confectioner’s sugar, sifted
- 5-8 tablespoons heavy whipping cream (you can substitute half-and-half or milk)
- 1 teaspoon vanilla
- 1/2 teaspoon salt
Chocolate Frosting Ingredients
- 1 1/2 cups unsalted butter (3 sticks), softened
- 1 cup cocoa
- 5 cups confectioner’s sugar
- 1/2 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon espresso powder or (1/2 Starbuck Via packet)
Decorations/Garnish
- 1/4 cup each of dark, white and milk chocolate chips (add more or less as desired)
- Preheat oven to 350º F. Prepare three 9-inch round cake pans coated well with shortening (or butter) and flour them, removing all excess flour. (Do not coat with nonstick baking spray.)
- Cream together the butter and shortening with an electric mixer until light and fluffy. Slowly add sugar about a cup at a time, making sure to fully incorporate each cup before adding the next. Add eggs one at a time, mixing well before adding another.
- Sift together the flour, baking powder, and salt. Slowly add it to the butter and shortening, alternating with the buttermilk, until completely combined Next, add the vanilla extract and mix the batter on high until combined. Scrape the bowl as you go, making sure everything is mixed well.
- Batter will be extremely thick (stiff). Evenly distribute cake batter between the three cake pans and place pans into oven. Bake for approximately 30 minutes, or until a toothpick inserted in the center comes out dry. Remove from the oven and let cool briefly in cake pans, then cool completely on a baking rack.
- Preheat oven to 350º F. Prepare two 9-inch cake pans by greasing and flouring. Do not coat with nonstick baking spray.
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl for mixing. Mix well to combine. (I could not find espresso powder but found a Starbucks Via packet worked perfectly in its place.)
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix well until well combined. On low speed, carefully add the hot coffee to the batter. Mix on high speed briefly to make the batter fluffy.
- Distribute cake batter evenly between the two cake pans. Bake for approximately 35 minutes, or until a toothpick inserted in the center comes out dry.
- Remove and allow to cool for 5 to 10 minutes, then remove from the pan and cool on a bakers rack.
Buttercream Frosting Instructions
- Place softened butter into the bowl and using a mixer, cream the butter until it is smooth and fluffy.
- Add confectioner’s sugar, small amounts at a time and periodically mix on high to keep it light.
- Add vanilla and salt and mix well.
- Add heavy whipping cream until the frosting is smooth, fluffy and workable. If you like firm frosting, add more confectioner’s sugar. Just remember if it is too firm it will be more difficult to apply to the cake. For a soft cream frosting, add more heavy whipping cream.
Chocolate Frosting Instructions
- Pour cocoa in a large bowl for mixing.
- Cream together butter and cocoa powder until blended. Scrape well throughout the process as the cocoa will tend to stick to the bowl.
- Alternate adding sugar and heavy whipping cream to the cocoa mixture in small amounts. Periodically, turn mixer on high speed briefly to keep frosting light. Repeat until all the sugar and cream have been blended.
- Last, add the vanilla extract and espresso powder and mix well.
- If frosting seems too dry, add more heavy whipping cream, a little at a time until it reaches a smooth consistency. If it appears too moist, add more confectioner’s sugar, a little at a time until it’s smooth and creamy.
Assembling the Cake
- Place the first layer of white cake on you cake platter and then frost the top with a generous amount of buttercream frosting.
- The second layer should be chocolate, topping with chocolate frosting.
- Continue alternating white- chocolate- white with a layer of frosting between each until all five layers are assembled.
- Frost the entire cake with the remaining chocolate frosting and you can blend in the remaining buttercream, or use it for more precise decorating.
- Use the chocolate chips for decoration by sprinkling them on top of the finished cake and carefully pressing them individually into the sides of the cake as desired.
Now cut yourself a big hunk of cake and enjoy!
I hope you enjoy this tasty treat! You can also make just the chocolate cake or the white cake with your choice of frosting.
- The coffee and espresso powder are barely noticeable and add a richness, not really a coffee flavor to the chocolate cake and frosting.
I promise the next recipe I share will be especially for those health-conscious people out there looking for delicious alternatives to mundane cooking. I’d love to hear to comments!
2013 in review
The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.
Here’s an excerpt:
A New York City subway train holds 1,200 people. This blog was viewed about 4,900 times in 2013. If it were a NYC subway train, it would take about 4 trips to carry that many people.
Workplace Survival: 12 Rules To Protect Yourself
I finally broke down this morning and filed for unemployment. It’s been three months since I was notified that my contract would not be renewed and I had hoped I would have secured a new job by now. I have some good prospects but for now, the search goes on.
I promised in an earlier blog to talk a little bit about what led up to my release. I’ve waited until now because I didn’t want my words to be fueled by hurt or anger. I finally decided I would rather do it in a positive way and give some advice that might help others who find themselves in similar situations.
Here are my 12 suggestions that might help you survive in the workplace:
Rule #1 Don’t be too good at your job or know too much.
Rule #2 When a superior says, “Don’t Worry” — watch out.
Rule #3 Climbers don’t look down. They don’t have time for you.
Rule #4 Open Door policies can get one slammed in your face.
Rule #5 Keep records and be able to account for everything.
Rule #6 Never feel that your job is secure.
Rule #7 Change isn’t always good but don’t fight it.
Rule #8 Learn to deal with incompetence.
Rule #9 Don’t expect to be treated fairly. Even good people behave badly.
Rule #10 Right doesn’t always win.
Rule #11 Don’t expect rewards for loyalty.
Rule #12 Rules (and policies) are made to be broken (and will be).
Bonus– Rule #13 Work to live, don’t live to work.
Holding a job and being successful at it, isn’t about showing up on time and doing what is expected of you. It’s not about your education or knowledge and expertise. It’s not about your dedication or going the extra mile. Those are all givens. To be successful, you have to be constantly aware of two things: company politics and money. You have to keep your eyes open and your ears to the ground if you want stay aware of what’s really going on behind the scenes.
You, as an employee, are expendable. Simple as that. What makes you important is how you fit into the political and social climate of the workplace and what impact you have on the bottom line.
— I’ll address and explain this set of rules, my experiences and their importance in future blog posts.
Today I do want to explore my Bonus Rule– and I know you’ve heard it before:
RULE #13 WORK TO LIVE, DON’T LIVE TO WORK
It sounds simple enough and yet it is probably the hardest rule to follow. I have always struggled with this, even with jobs that weren’t necessarily in my main field of interest. It is too easy for many of us, to become so vested in our jobs that it’s hard to let it go when we punch out at the end of the day. Unless you own your own business– and even then, you have prioritize what is really important– living a good life and hopefully, sharing it with other people.
Why do we work? To pay bills, provide for families, plan for the future… to live.
Remember that the business doesn’t care about you. Unfortunately, in many cases, neither do employers. You may think they do– but if you step back and look at it clearly, you’ll realize you are there to perform a specific function. You are only one small ingredient in the recipe of success. Being responsible and taking ownership in your job is a wonderful thing. You have to learn to set limits. This is especially difficult when you are doing something you love. When work becomes the only thing, it’s probably time to move on.
I personally have lost years of friendships, family gathering and missed opportunities to experience and enjoy life– either from the necessities of the jobs I’ve held, or by my own drive. You can’t buy back that time.
You may find it necessary to put work first— but at what cost?
That is the most important question.
Friends: I Take You With Me
To All My Friends:
I take you with me.
Though we may not share every moment of our lives,
Though years may pass without our sharing a single day,
I take you with me.
You are with me, and you are loved.
Michael and I have already mentioned, probably more than a dozen times, people in our lives, past and present, that we’ve thought of on our trip. You see, friends, you are always in our hearts and minds.
People I meet, share time with, develop relationships with– impact me daily.
Even thousands of miles from home I can’t help but think of many people along the way.
*Walking the streets of Old Town in Stockholm, I immediately thought of Gay and her love of European life and culture. I pictured her here, remembering all the many students she exposed to the world with her many trips to Europe.
*When we visit Danzig, how will I not think of my cousin Ginger, whose character in the musical RAGS escaped from there?
*When we visit the Stutthof Concentration Camp, how will I not have my friend Kathy, close in my thoughts? She and I shared a close bond and understanding of the events of the Holocaust and the importance of telling the stories to future generations.
*How will I not think of Jason after our frequent Patti LuPone conversations, while she performs on our cruise?
Yes, my friends, I have brought you all with me. I carry you with me every day of my life. Your impact and importance in my life goes far beyond the times we might have shared or the experiences we encountered. I think of you often.
Rejoice and celebrate every connection you make. You’ll be surprised how sometimes the most unexpected people influence you the most.
































































