Monday, August 29, 2016

Tiger Bread aka Marble Bundt Cake


We spent an amazing couple of weeks in Fiji and New Zealand.   We returned home on a Sunday and Miss F started school the next Wednesday.  Her request for her school snack was "Tiger Bread."  She had it nearly every morning at our hotel in Fiji.  It was essentially marble cake, but since it was served at breakfast, they called it "bread."  Miss F helped make this cake and really enjoyed swirling the batter to create the tiger stripes.  After a week, the entire cake had been eaten...for breakfast, for snack, for dessert...  This recipe was adapted from Sailu's Food
Tiger Bread aka Marble Bundt Cake
http://www.sailusfood.com/2013/11/15/marble-bundt-cake-recipe-easy/

1/3 cup cocoa powder
3 tablespoons sugar
1/3 cup hot water
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup butter, softened
1 ½ cups sugar
4 eggs
1 teaspoon vanilla extract
1 tablespoon powdered sugar

Preheat the oven to 350 degrees. Grease a bunt pan with shortening, then flour it, tapping out any excess. In a small bowl, stir together the cocoa powder, 3 tablespoons sugar and hot water until smooth. Set aside to cool. In a medium bowl, sift together the flour, baking powder and salt. In the bowl of a stand mixer, cream the butter for 2 minutes. Add the 1 ½ cups sugar and beat for 3 minutes more. Add the eggs and beat on low for 1 minute more. Stir in the flour in four additions, stirring until well combined. Transfer a bit less than half of the batter to a bowl and stir in the cocoa mixture. Alternate scoops of vanilla and chocolate batter into the bundt pan using an ice cream disher. Use a knife to swirl the batters into one another, smoothing the top. Bake for 55 to 60 minutes, until a toothpick comes out clean. Cool on a wire rack for 10 minutes, then invert to the wire rack to cool completely. Dust with the powdered sugar after cooling.
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