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![swirl cake swirl cake](https://i.pinimg.com/474x/11/b9/a0/11b9a097e0c22ed9a299de26b799e56c.jpg)
![swirl cake swirl cake](https://feastingisfun.com/wp-content/uploads/2016/05/image-134.jpeg)
My friend said the cake tasted great, I thought it could have used even more strawberries and found it a bit boring but nice and moist. I was imagining this would turn the white to a brilliant red color but really it was slightly pink, but the flavor it added I felt was really needed. I had about 1/3 of a bag of frozen strawberries, heated them up with a little butter in a double boiler then put them in the food processor to turn them into liquid. I also added strawberries to the white part of the batter. I added a little coffee liquor to the portion of batter with cocoa powder, but didn't really taste the coffee at all afterward, I only added about two splashes.
Swirl cake how to#
I followed someone else's suggestion of how to blend the ingredients in order. I used vanilla soy milk instead of milk because it's what I had in the fridge. I am hesitant to give this 4 stars, but I didn't completely follow the recipe. ENJOY WITH A CUP OF MILK! :) Using this variation, it'll come out healthier and not as sweet! Use a whisk to mix batter and give it marbled effect. Add in 3/4 of the chocolate batter, top with all the white batter, and then spoon in the remaining chocolate batter and spread with a knife. Butter and flour the pan you'll be using. Remove 2 1/2 cups batter and separately add in the cocoa powder. Alternatively add in flour mixture and milk, 1/3 at a time. In a separate bowl sift together flour and baking powder. Then I added eggs in one at a time, followed by vanilla extract. First, I creamed the oil, applesauce and sugars together. Everything else remained the same as the original.
![swirl cake swirl cake](http://evelynchartres.com/wp-content/uploads/Featured_Cinnamon_Swirl_Cake.jpg)
I replaced the 2 cups of white sugar for 1 cup brown sugar and 1/2 cup white sugar. So I decided to make a few alterations myself: I replaced the 1 cup of butter with 1/2 cup of oil and 1/4 cup of apple sauce. I was a bit hesitant because all the reviews said they changed it in some way. I came across this recipe last night and decided to give it a try. Fantastic combo! Although I bet the cake would be just as delish even without the glaze! :D Once cooled, I glazed with 'Satiny Chocolate Glaze' (recipe on this site). I used a spoon to give twists and thus marble it. And covered completely with remaining cocoa batter. Luckily it was on low and let to beat for less than a minute. I missed the part that said whisk in the cocoa, and used the mixer to mix it in. After removing 2 1/2 cups of the batter, I added the sifted cocoa. And so, I creamed the butter and sugar well (until light and fluffy), added egg one by one and beat well after each addition, then added vanilla, and added the sifted dry ingredients alternately with milk, and used the electric mixer to mix well. (I cut the flour to 3cups - coz the proportion seemed rather huge compared to the other ingredients - and the sugar to 1 2/3 cups)I didn't agree with the method stated in the recipe for mixing the ingredients. Needless to say, this cake was splendidly-wonderful. I made this cake for an auction at my church fete. heat on medium heat stirring constantly until chocolate forgot to say i glazed this with a glaze found on this site: 1 cup semisweet chocolate chips, 1 (14 ounce) sweetened condensed milk.
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You WILL need a glass of milk! I am giving this 5 stars ONLY BECAUSE I THINK THAT WITH THESE CHANGES ITS WORTH A TRY, AND TO ENCOURAGE OTHERS TO TRY IT! if I were to rate this recipe as is i wouldnt be able to because I didnt follow directions because in my book ingredients arent mixed that way and im not going to risk my ingredients Update: ok, so a day has past and this cake is definetly a 5. Perfect! Glazed with easy chocolate bundt cake glaze from this site NOTE: this is a dense but moist cake making these adjustments. I put 3/4 of the chocolate batter, then all the white batter and then spooned in the rest of the chocolate batter and spreaded with a knife, then stuck in the whisk all around the cake. Also, I used the whisk advise to creat a marbled effect. Then add the premixed dry ingredients SIFTED to the batter alternating with the milk (1/3 flour mixture - 1/3 milk ending with milk) When you put in the cocoa to the 2 1/2 cups of batter SIFT THE COCOA I used salted butter and omitted the extra salt. Mix differently: First cream butter and sugar together. use 3 cups flour (I used normal all purpose flour) 2. Great! but If I hadnt made these changes I think it might have turned out dry: 1.
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