Skyscan Forecast  Tuesday, August 8, 2015  Dan Hicks

Today: Partly to Mostly Cloudy.  Scattered Showers and T’storms.  SE @ 10-20. High 75.

Tonight: Partly Cloudy to Cloudy. Showers ending.  W @ 10-20. Low 56.

Wednesday: Partly Cloudy. WNW 15-30. High 72.

Thursday: Partly Cloudy. High 81.

Friday: Partly Cloudy. High 84.

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Lavon Eblen speaks with Tim Dickmeyer, Director of the Arts Center at Iowa Western Community College, about The Arts Center 2015-2016 season that begins in September.

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w/ Chris Parks

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w/ Chris Parks

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Today: Partly Cloudy to Cloudy.  Scattered Showers and T’storms, especially in the morning. NW @ 10.  High 80.

Tonight: Partly Cloudy to Cloudy.  Scattered Showers and T’storms. E @ 5-10.  Low 66.

Tuesday: Partly Cloudy to Cloudy.  Scattered Showers and T’storms. SE switching to the NW @ 10-20.  High 78.

Wednesday: Partly Cloudy. High 76.

Thursday: Partly Cloudy.  High 82.

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More area and State news from KJAN News Director Ric Hanson.

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Lavon and Miss NiNi talk about making Zebra snack cakes.

ZEBRA CAKE—kingarthurflour.com

Ingredients:

• 1 c. granulated sugar
• 4 large eggs
• 1 c. whole milk
• 1 c. corn oil
• 1 t. vanilla
• 2 c. all-purpose flour
• 2 t. baking powder
• ¼ t. salt
• 1-1/2 t. almond extract
• 3 T. dark cocoa
• ½ t. espresso powder

Method:

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

Miss NiNi

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The National Weather Service (podcast) weather forecast for Atlantic & the KJAN listening area, and weather information for Atlantic.

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With Ric Hanson.

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The area’s top news at 7:06-a.m., w/KJAN News Director Ric Hanson

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