Baby positions rack in lower third of oven and preheats oven to 350 degrees- Okay, I did that part!! Baby does grease and flours the cake pan.
Look mom I can measure the olive oil!
And I know what to do with these!
Oops! That didn't go as I planned.
But, don't worry I know where this white stuff goes..in the garbage! Let me do it.
I need to make sure the sugar is tasty.
And I do love chocolate. I will just take a tad before measuring it.
Now, let me show you my way of using this tool!
Oh..will it come out. Someone once said that I had a great pan because it layered cakes for me!! Well, this is one cake I do not want layered...cross your fingers.
Tiger Cake or I like to call it, Olive Oil Cake. The flavor is not a typical American sweet cake. Be prepared for something very different. I love this as toast!! Great toast with butter.
Tiger Cake (print recipe)
Whisk and set aside:
1/2 cup cocoa powder
1/2 cup sugar
1/3 cup water
Sift on to waxed paper :
3 cups all purpose flour
2 tea baking powder
1/4 tea salt
In mixer with whisk attachment:
2 cup sugar
1 cup olive oil
1 tea vanilla
1/2 ground white pepper
Add and beat well after each addition:
5 cold eggs
Mix until pale and thick. Add 1/3 of the flour mixture just till blended. Add 1/2 cup milk until just blended. Add another 1/3 of flour, mix, 1/2 cup milk, and the last of flour.
Mix 3 cups of batter into the cocoa mixture. Pour 1/3 of plain batter into prepared pan. Then top with 1/3 chocolate batter. Repeat.
Bake 1 hour and 10 minutes. Cool on rack 15 minutes. Release cake and invert onto rack.