ROSH HASHANAH--Zebra Swirl Honey Chocolate Cake

[Guest guest]

This cake sounds soooo good! Definitely on my " to try " list!

 

 

* Exported from MasterCook *

 

Zebra Swirl Honey Chocolate Cake

 

Recipe By :Marcy Goldman

Serving Size : 16 Preparation Time :0:00

Categories : Rosh Hashanah

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Nonstick cooking spray

HONEY CAKE BATTER:

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons cinnamon

1/4 teaspoon cloves

1/4 teaspoon allspice

1/2 cup vegetable oil

1/2 cup honey

3/4 cup white sugar

1/4 cup packed brown sugar

2 eggs

1/2 teaspoon vanilla extract

1/2 cup brewed tea

1/4 cup orange juice

CHOCOLATE BATTER:

1 1/2 cups all-purpose flour

1/3 cup cocoa -- measured then sifted

1/4 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup white sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil

2 eggs

1 teaspoon vanilla

1 cup flat cola

GARNISH:

1/2 cup semisweet chocolate -- grated (see cook's note)

confectioners' sugar -- optional

 

Preheat the oven to 350 degrees. Generously spray a 9- or 10-inch tube pan with

the cooking spray. Place a circle of parchment paper on the bottom and

generously spray the parchment paper to prevent the cake from sticking.

 

To prepare the honey cake batter: In a large bowl, whisk together the flour,

baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in

the center and stir in the oil, honey, white and brown sugar, eggs, vanilla, tea

and orange juice. Blend well to make a smooth batter. Set aside.

 

To prepare the chocolate batter: In a large bowl, combine the flour, cocoa,

salt, baking powder and baking soda. Make a well in the center and whisk in the

white and brown sugar, oil, eggs, vanilla and cola. Blend well to make a smooth

batter.

 

Pour the honey cake batter into the prepared pan. Top with the chocolate batter.

Place on a baking sheet and bake until done, 55-65 minutes, or until the cake

springs back when gently touched and a wooden pick comes out clean.

 

Remove from the oven and cool 10 minutes, then unmold and place on a serving

platter. While the cake is still warm, sprinkle on grated chocolate and allow to

melt. If you like, chill the cake to set chocolate and then dust with

confectioners' sugar.

 

 

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Per Serving (excluding unknown items): 334 Calories; 17g Fat (44.0% calories

from fat); 5g Protein; 44g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol;

257mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 3 Fat; 1

1/2 Other Carbohydrates.

 

NOTES : Cook's note: I recommend Scharffen Berger semisweet chocolate because of

its clarity of taste and smooth melting qualities. It is available in fine food

stores or by calling Scharffen Berger at 800-930-4528 anytime.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

0 0