ZEBRA CAKE
Steps:
- Dab 1/2 teaspoon whipped cream on each wafer. Stack wafers together on a serving plate to make a log 14 inches long. Frost log with remaining whipped cream. Cover with plastic wrap and freeze 4 to 6 hours. Let thaw in refrigerator for one hour. To serve, slice at a 45 degree angle for the full zebra stripe effect.
Nutrition Facts : Calories 116.6 calories, Carbohydrate 16.5 g, Cholesterol 8 mg, Fat 5.2 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 2.3 g, Sodium 134.8 mg, Sugar 7 g
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Eric Best
[email protected]The cake was delicious, but it was a little too dense for my taste. I think I'll try using a different recipe next time.
Ibrahim Sharif
[email protected]I would definitely make this cake again. It was easy to follow and turned out great!
Brendan Barrett
[email protected]This cake is amazing! 5 stars!
ndumie mabuza
[email protected]Meh.
daniel mabula
[email protected]This cake was a disaster! It didn't rise properly and the chocolate and vanilla batters didn't swirl together. I'm not sure what I did wrong.
Helen Akter
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I think I'll try using less sugar next time.
Mateo Pineda
[email protected]I made this cake for my son's birthday and he loved it! It was so moist and fluffy, and the chocolate and vanilla flavors were perfect. I'll definitely be making this cake again.
Bonface Walker
[email protected]This cake is so delicious and beautiful! I love the way the chocolate and vanilla batter swirl together. It's a perfect cake for any occasion.
Ayesha Tanveer
[email protected]I've made this cake several times now, and it's always a crowd-pleaser. It's easy to make and always turns out perfectly.
Rb Magar
[email protected]This zebra cake was a hit at my party! It was so moist and fluffy, and the chocolate and vanilla flavors were perfectly balanced. I'll definitely be making this cake again.