I’ve experienced a whirlwind of emotions this week. From extreme sadness as my father-in-law lost his battle with lung cancer…to elation (and exhaustion) as we kicked of the 52nd Annual Decorators’ Show House with an incredible opening night celebration. It was tough to tell my daughter that she had lost her first grandparent…and to watch her sweet, young heart grieve. That same night, at the historic Schnull-Rauch house, there were nothing but rave reviews for the “Taste” event where approximately 350 guests were dazzled by generous gourmet “samples” from 20 high-end restaurants. Baking helps relax me…and the stress level was high. I had made numerous attempts on a zebra cake for a past Sunday Supper post…but I ended up titling the blog a Marbled Horse Cake when my cake baked up sans stripes. So for this week’s Sunday Supper theme of New Cooking Adventures, I didn’t exactly try a new recipe…but made one last try for actual stripes on my Zebra Cake.
A lovely blog follower hinted that my batter might not be thick enough. Then I saw that others had success using cake mixes. Harrumph. How hard could this be??? I went with a tried and true pound cake recipe, knowing that the batter would be thick…and what do you know…I had stripes. This cake would have been even more zebra-like if I had used a round cake pan…but at least it’s not a horse! Whew. I sent these mini-Bundts off with Tom to share with his roommates…and, apparently, they were a hit.
Thank you ALL for your kind thoughts and prayers regarding the death of my father-in-law. Your words of sympathy literally brought me to tears…I am blessed by your thoughtfulness. xoxo
- 1 1/2 cups sugar
- 1 stick butter, softened, plus more for greasing the pan
- 3 eggs plus one egg yolk, room temperature
- 1 1/2 cups cake flour, sifted twice
- 1/2 cup whipping cream (heavy cream)
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder, sifted
- Butter and flour 6 slot mini-Bundt pan (or spray with Baker's Joy).
- Cream butter and sugar, using paddle attachment if using stand mixer. Beat on medium high for 5 minutes.
- Scrape down sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- With mixer on low, mix in half the flour, then all the cream, and then the rest of the flour. Scrape down bowl, and beat on medium high for 5 more minutes. Batter will be satiny.
- Divide batter between two bowls. Add cocoa to one bowl and mix till combined. Then scrape each batter into its own quart ziploc bag and snip off one corner.
- Starting with vanilla batter, squeeze a tablespoon or two into bottom of one slot, then squeeze about the same amount of chocolate batter onto the middle of the vanilla. Repeat, alternating batters, till the "cups" are about 3/4 full. Rap pan on counter once or twice to remove air bubbles. Place in lower third of a cold oven. Set oven to 350º and bake 40-50 minutes or till tooth pick inserted in center comes out clean or with just a couple crumbs. Time will vary depending on your pan and oven, so check at least once before the 40 minute mark.
- Cool on rack 10 minutes. Remove from pan onto rack and cool completely.
- Yield: 6 mini-Bundt cakes
- Total time: approximately 2 hours
A huge thanks to Conni, of The Food Army Wife, for hosting us this week. Here are the marvelous “New Cooking Adventures” from all my sweet Sunday Supper friends:
New Expeditions (Sides, Starters & Staples)
- Homemade Corn Tortillas from Pescetarian Journal
- Easy Oven Polenta from Shockingly Delicious
- Homemade Spiced Flour Tortillas from Chocolate Moosey
- Naan from Hezzi-D’s Books and Cooks
- Homemade Tofu from Kimchi MOM
- Savory Mushroom & Herb Steel-Cut Oat Risotto from Foxes Love Lemons
- Indian Moong Beans from Magnolia Days
- Baked Lemon Coconut Risotto from Soni’s Food
- Homemade Peanut Butter from Home Cooking Memories
- Homemade Ricotta Cheese from Webicurean
- Portuguese Chorizo Bread from Family Foodie
Grand Quests (Main Dishes)
- Traditional Pork Tamales from Gourmet Drizzles
- Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen
- Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love
- Miso-Glazed Salmon from The Foodie Patootie
- Penne with Mustard and Chives from My Other City By The Bay
- Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian
- Spanish Baked Scallops from Momma’s Meals
- Black Beans and Cheese Empanadas from Basic N Delicious
- Venison Steak Gyros from Curious Cuisiniere
- Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel
- Vegetarian Hortobagyi Pancakes from Happy Baking Days
- Caribou & Andouille Chili from The Foodie Army Wife
Escapades (Sweet Treats & Spirited Companions)
- Vegan Chocolate Mousse from The Not So Cheesy Kitchen
- Zebra Cake from That Skinny Chick Can Bake
- Multilayer Bars from What Smells So Good?
- Homemade Vanilla Marshmallows from Vintage Kitchen
- Strawberry Raspberry Fruit Leather from Juanita’s Cocina
- Making Macarons – FAIL! from girlichef
- Macaroons from Noshing With The Nolands
- Fresh Strawberry Frozen Yogurt from The Messy Baker
- Bircher Muesli from Peanut Butter and Peppers
- Hello Kitty Rice Krispies from The Ninja Baker
- Homemade Cinnamon Rolls from In The Kitchen With KP
- Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom
- Ombre Mini Cakes from Daily Dish Recipes
- Chocolate Dipped Madeleines from Big Bear’s Wife
Join the #SundaySupper conversation on twitter each Sunday. Our chat starts at 7:00 pm ET…just follow the #SundaySupper hashtag and include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more excellent recipes and photos.