This cake is so easy to bake !!!!!! I made it with one recipe TC-Brownie mix and one recipe TC-Cake mix. The recipes are simple and come with the mixes you buy.
1 2 3 4
1. Starting the batter: batter being added in the center always
2. Half the amount of batter in the pan
3. Both the batters in the cake pan
4. Baked cake cooled and a wedge sliced out.
TO MAKE THE CAKE:
Make the batter for the cake mix according to directions (I used lemon cake mix) and transfer to a Quart size Ziptop bag and zip.
Make the batter for the brownie mix according to directions but add more water than what the recipe says, to make the consistency same as the cake batter mix. Transfer to another Quart size ziptop bag and zip.
Preheat oven to 350 ° F. Prepare a round 9" cake pan by spraying with oil spray and line with parchment paper and spray again.
Snip one bottom corner of the bags so you could squeeze the batter on the cake pan working with one batter at a time.
Add a small drop of either batter in the center of the pan (size of a quarter coin). Add same amount of the other batter in the center of the previous color. Continue repeating these two batters alternatively, always adding them in the center. The batter will spread toward the edge of the cake pan forming striped rounds.
If the pan is not on even surface the batter may start to slide toward one side of the pan. If that happens keep rotating the pan so the circles are more or less even.
Repeat until all the batter is finished squeezing the zip bag to use up all the batter.
Bake in the preheated oven for 20- 25 mins or until a toothpick inserted inside comes out clean.
Cool the cake in the pan for 8-10 mins and then turn out on a cooling rack and cool completely.
If desired the cake can be sliced in half horizontally and spread with strawberry or raspberry jelly. In order to showcase the stripes on top frosting the side of the cake would be better and just a small swirl of frosting on top would look great!! Enjoy!!!!!!!!
NUTRIENT INFORMATION FOR THE BROWNIE RECIPE:
|
|
KCAL |
PRO g |
PHE mg |
TYR mg |
MET mg |
LEU mg |
ILE mg |
VAL mg |
|
Per recipe |
1586.1 |
1.0 |
35.8 |
22.8 |
7.5 |
61.8 |
29.6 |
42.6 |
NUTRIENT INFORMATION FOR THE CAKE RECIPE:
|
|
KCAL |
PRO g |
PHE mg |
TYR mg |
MET mg |
LEU mg |
ILE mg |
VAL mg |
|
Per recipe |
1650 |
1.0 |
63 |
22 |
7 |
85 |
48 |
50 |