INGREDIENTS

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!!

---