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Tiger Cake

Flavor.of.Europe's picture
Ingredients
  Flour/Null 2 1⁄4 Cup (36 tbs) (Null)
  Baking powder/Null 2 Teaspoon (Null)
  Butter/Margarine 2⁄3 Cup (10.67 tbs) (Null)
  Sugar/Null 1 1⁄3 Cup (21.33 tbs) (Null)
  Eggs/Null 3 (Null)
  Cream/Milk 2⁄3 Cup (10.67 tbs) (Null)
  Vanilla/Null 1 Teaspoon (Null)
  Cocoa/Null 2 Tablespoon (Null)
  Chocolate chips/Null 1 Cup (16 tbs) (For Glaze)
  Sliced almonds/Other nuts 2 Tablespoon (Null)
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Butter

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