¼ c sugar
¼ c vegetable oil
¼ c milk
¼ tsp vanilla
½ c flour
½ tsp baking powder
Pinch of salt (1/16 tsp)
1 Tbl cocoa powder
Preheat oven to 350˚F. Lightly grease two mini cake pans (4” diameter), line the bottoms with circles of parchment paper, and then spray the bottoms with nonstick cooking spray.
Blend sugar and egg until light—about two minutes. With your mixer on low, blend in the oil, milk, and vanilla. In a separate bowl, whisk the flour, baking powder, and salt. Then gradually add the dry ingredients to the wet. Combine on medium speed for 1-2 minutes or until smooth, scraping the sides of the bowl halfway through mixing. Remove ½ cup of the batter and sift cocoa powder on top. Whisk until smooth.
Scoop a small amount (1/2 tablespoon) of vanilla batter into the center of each pan. Then using a different spoon, scoop the same amount of chocolate batter into the middle of the vanilla batter in the pan.
Continue doing this, alternating the batter flavors. You’ll see the batter spread out and form little rings, growing thinner as they move toward the edges of the pans. Pretty, huh?
Stop filling the pans once the batter reaches about halfway up the sides, or when you run out of batter. Whichever happens first.
Put the pans on a baking sheet to make them easier to handle and bake 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes in their pans for fifteen minutes on a rack before unmolding and letting cool completely on the rack.
These little babies don’t need icing, but feel free!
|Until next time!|