DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 45 MIN SERVINGS: 8 COST: LOW
3+1/4 CUPS ALL PURPOSE FLOUR
5 EGGS
1+1/2 CUPS GRANULATED SUGAR
1 CUP MILK + 2 TBLSPOONS
1 CUP UNSALTED BUTTER
1 TEASPOON VANILLA EXTRACT
1 TBLSPOON BAKING POWDER
1 PINCH OF SALT
FOR THE LIGHT DOUGH: 3 TBLSPOONS ALL PURPOSE FLOUR
FOR THE DARK DOUGH: 3 TBLSPOONS UNSWEETENED COCOA
FOR THE DARK DOUGH: 2 TBLSPOOS MILK
RECIPE
HEAT OVEN AT 350°F
IN A LARGE BOWL, MIX THE BUTTER WITH THE SUGAR
ADD ONE EGG AT A TIME, MIXING WELL AFTER EACH ADDITION
ADD THE FLOUR, BAKING POWDER, SALT AND MIX WELL
ADD THE MILK AND VANILLA EXTRACT AND MIX. POUR HALF OF THE DOUGH IN A MADIUM BOWL
ADD THE EXTRA 3 TBLSPOONS FLOUR IN ONE HALF OF THE DOUGH AND MIX
ADD THE 3 TABLESPOONS OF COCOA AND 2 TBLSPOONS MILK IN THE SECOND HALF OF THE DOUGH AND MIX
PLACE THE TWO DOUGHS IN PIPING BAGS
POUR THE DOUGH IN A BUTTERED AND SUGARED TUBE SPRING-FORM PAN. PLACE IN THE PRE-HEATED OVEN
COOK 45 MINUTES OR UNTIL THE CAKE IS READY, TESTING IT WITH A TOOTHPICK THIS IS A TYPICAL BREAKFAST CAKE IN ITALY, ENJOY WITH MILK AND COFFEE, BUONA COLAZIONE!!