zebra cake

We had another birthday so I made this for my husbands birthday. IT was yummy!!

Take 2 cake mixes. One chocolate (i used milk chocolate) and one white.

Follow directions per box as to what to mix. Then get 2  9" round pans. I used a cheesecake spring form pan. ( Its so much easier to get it out with the removable sides...i'm going to nee more of those!)

Start with the white and pour 1/3 C. into the pan. It was start to spread which is what you want. Then add 1/3 C. of the chocolate. Continue to layer until the pan(s) are about 1/2-3/4 full. YOu dont want to over fill them though so less is always better. If you use two pans you shouldnt have any leftover.

However since I used one springform pan I had some left over to make about 6 cupcakes with.

When cool frost with your favorite icing. I used a Cream cheese butter cream;

1/2 C. butter

8 oz cream cheese

Mix together until fluffy. THen add powedered sugar until desired thickness. Add some whipping cream  if it gets too thick.

I like using the whipping cream as then the frosting isnt too sugary and it help whip it and hold better.

Frosting

Frosting

6 oz. (1 1/2 sticks) unsalted butter 3 T. cream

2-8 oz. pkgs. cream cheese, room temperature

1 1/3 c. sugar

In a stand mixer fitted with the paddle attachment, whip together the butterr, cream, cream cheese, and sugar on a pretty high setting until lovely and fluffy.

Buttercream Icing

Ingredients:

1/2 cup solid vegetable shortening 1/2 cup butter or margarine*

1 teaspoon Clear Vanilla 4 cups sifted confectioners' sugar

2 tablespoons milk**

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium

speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at

medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing

bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before

using.

YIELD: 3 cups

*Substitute all-vegetable shortening and 1/2 teaspoon Wilton No-Color Butter Flavor for pure white icing and stiffer

consistency.

**Add 2 tablespoons light corn syrup per recipe to thin for icing cake.