Time: 2 ½ hours
Music Selection: Paul McCartney & Stevie Wonder – Ebony & Ivory
Vanilla, Chocolate or both? This cake is a bit of work, but definitely worth the effort. If you prefer more of a fruit flavor, with a similar cake effect, try the Unicorn Cake. This cake stacks up pretty high, so you will get a good 16 – 20 slices. This is great for potlucks and/or BBQs (or birthday parties).
½ cup butter, melted
4 cups flour
1 Tbsp plus 1 tsp baking powder
2 tsp salt
3 eggs plus 4 egg whites
2 ½ cups sugar
2 cups milk
½ cup oil
1 Tbsp vanilla
½ cup cocoa powder
Chocolate Butter Cream Frosting
1 cup butter, softened
3 tsp vanilla
4 cups icing sugar
½ cup cocoa
5 – 6 Tbsp coffee cream
Optional: 1 tsp espresso powder
Preheat oven to 350 deg F. Brush two 9 inch round cake pans with butter. Line pans with parchment rounds and also brush with butter.
Whisk together flour, baking powder and salt. In separate bowl, whisk eggs, egg whites and sugar until foamy. Whisk 1 ¾ cups of milk, butter, oil and vanilla. Add flour to wet mixture and blend until smooth.
Remove 3 ¼ cups of the batter and place in a separate bowl. Add to this bowl, the remaining ¼ cup of milk and cocoa. Mix well, until smooth.
Using two ¼ cup measuring cups, spoon ¼ cup of vanilla batter into the center of each of the two pans. Shake the pan and twist it a bit to spread out the batter. Then using the other ¼ cup measuring cup, spoon ¼ cup of cocoa batter into the center of the vanilla batter in the pan. Shake and twist the pan to spread the cocoa batter. Keep proceeding by alternating the batters, twisting the pans, until all the batter is used. Shake the pan to ensure the batter is level and it should have a number of rings of alternating batter.
Bake in oven for 35 – 40 minutes. Let cool completely.
With beaters on medium, mix the butter until smooth. Add in the vanilla and then add icing sugar one cup at a time, until well blended before adding each up. Add in 5 Tbsp of coffee cream, then add in the cocoa. Blend until smooth.
Flip one of the cakes onto a serving plate. Remove parchment. Spread about ½ cup of frosting on the cake.
Then invert the other cake on top and remove parchment. Spread the remaining icing evenly on the top and sides of cake. Use a spoon or serrate knife to decorate the cake. Enjoy!