Lavon and Miss NiNi talk about making Zebra snack cakes.
Preheat oven to 350 degrees Fahrenheit. Lightly spray a 9” x 2” round baking pan with cooking spray with flour. Line bottom of pan with a circle of parchment, and spritz again. Set the pan aside. In bowl of mixer, blend sugar and eggs until lightened, about 2 minutes. On low speed, blend in oil, milk, and vanilla until well combined and smooth. In separate bowl, combine flour, baking powder, and salt. Whisk to remove any lumps. With mixer on low, add dry mixture to wet ingredients, a little at a time. Turn mixer to medium speed and beat for 1-2 minutes or until batter is smooth and lump free. Be sure to scrape down the bowl halfway through mixing. Remove 2 c. batter and place it in 2-cup glass measuring cup. Gently stir in almond extract. Whisk together cocoa and espresso powder in a small bowl. Add to remaining batter that is in mixing bowl. On low, mix until incorporated. Pour chocolate batter into another 2-cup glass mixing cup. To form the stripes in the pan: pour a small amount of vanilla batter into the center of the cake pan. Then, pour a small amount of chocolate batter into the center of the cake pan. This causes the vanilla batter to spread out. Keep pouring batters alternately in a bulls-eye fashion into the center of the cake pan until glass measuring cups are empty. The number of layers and thickness of layers will vary each time the cake is made. Bake the cake in center of a preheated oven for 35-45 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. Cool cake in pan for 15 minutes, and then turn out onto a wire rack to finish cooling. (Be sure cake is right side up on rack while cooling.) May be sprinkled with powdered sugar or frosted as desired.
Yield: 1, 9-inch cake