Tiger Cake Recipe
Ingredients
| Flour | 2 1/4 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Butter/Margarine | 2/3 Cup (16 tbs) | |
| Sugar | 1 1/3 Cup (16 tbs) | |
| Eggs | 3 | |
| Milk cream | 2/3 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Cocoa | 2 Tablespoon | |
| Chocolate Chips | 1 Cup (16 tbs) | |
| Sliced almonds or other nuts | ||
Directions
Measure and sift the flour and baking powder and set them aside.
Using an electric beater, cream the butter and sugar.
Add unbeaten eggs at a time.
Add half of the flour and half of the milk, beating thoroughly after each addition.
Add the remainder of the flour and milk, and the vanilla.
Set aside 1/3 of the batter in another bowl.
Add the cocoa to this.
In a well-greased loaf pan or cake mold put alternate layers of light and dark batter, ending with light batter on top.
Gently run a long-tined fork through all the cake batter to form a striped pattern.
Bake it at 350°F for 50 to 60 minutes.
Allow the cake to cool completely.
Glaze the top of the cake with melted chocolate and sprinkle with nuts.
Using an electric beater, cream the butter and sugar.
Add unbeaten eggs at a time.
Add half of the flour and half of the milk, beating thoroughly after each addition.
Add the remainder of the flour and milk, and the vanilla.
Set aside 1/3 of the batter in another bowl.
Add the cocoa to this.
In a well-greased loaf pan or cake mold put alternate layers of light and dark batter, ending with light batter on top.
Gently run a long-tined fork through all the cake batter to form a striped pattern.
Bake it at 350°F for 50 to 60 minutes.
Allow the cake to cool completely.
Glaze the top of the cake with melted chocolate and sprinkle with nuts.
Chef
