Best No Bake Zebra Cake Recipes

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ZEBRA CAKE III



Zebra Cake III image

This easy-to-make icebox cake seems to be as popular today as it was 50 years ago.

Provided by Joanne L. Hayes

Categories     Desserts     Chocolate Dessert Recipes

Time 8h30m

Yield 6

Number Of Ingredients 5

1 ½ cups heavy whipping cream
2 tablespoons confectioners' sugar
2 teaspoons vanilla extract
1 (9 ounce) package chocolate wafer cookies
¼ cup grated chocolate

Steps:

  • Beat cream in a large glass or metal mixing bowl with an electric mixer. Gradually add confectioners' sugar and vanilla extract, continuing to beat until the cream holds stiff peaks. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape.
  • Spread a generous teaspoon of whipped cream on each cookie. Press cookies together to make 3-inch stacks.
  • Spread a 1-inch wide line of whipped cream down center of a serving platter. Assemble cookie stacks into a log on platter following the line of whipped cream.
  • Frost cookie log with remaining whipped cream and sprinkle with grated chocolate.
  • Cover tightly and refrigerate overnight.
  • To serve, slice diagonally to create striped pieces.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 38.3 g, Cholesterol 83.7 mg, Fat 29.7 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 16.5 g, Sodium 269.6 mg, Sugar 18.4 g

ZEBRA LAYER CAKE



Zebra Layer Cake image

A zebra layer cake is perfect for any animal lover. Adorned in zebra print both on the frosting and inside the cake, it's a wildly fun way to celebrate any occasion.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 16

Number Of Ingredients 7

1 box chocolate cake mix with special dark chocolate syrup and pudding
Water, oil and eggs called for on cake mix box
1 box white cake mix with pudding
Water, oil and egg whites called for on cake mix box
2 containers fluffy white whipped ready-to-spread frosting
8 oz ready-to-use black fondant
Powdered sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening. Line pan bottoms with waxed paper or cooking parchment paper; grease again and lightly flour. Make dark chocolate cake mix as directed on box using water, oil and eggs; set aside. Make white cake mix as directed on box using water, oil and egg whites.
  • Place 1/4 cup of the chocolate cake batter into center of each pan. Do not spread batter. Place 1/4 cup white cake batter on top and in center of chocolate batter in each pan. Do not spread batter. Let batter in each pan spread on its own. Repeat placing remaining batters, 1/4 cup at a time, in center alternating between chocolate and white batter.
  • Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Carefully remove waxed paper. Cool completely, about 1 hour.
  • If necessary, using serrated knife, cut rounded top off cakes to make a level surface. Place 1 cake layer on cake plate, top side up. Spread frosting over top. Top with another cake layer, top side down; spread with frosting. Top with remaining cake layer, top side down. Reserve about 1/2 cup remaining frosting for garnish. Frost side and top of cake with remaining frosting. Use metal spatula to smooth frosting. Using #9 writing tip, pipe reserved 1/2 cup frosting around bottom of cake.
  • Knead fondant to soften. Lightly sprinkle smooth surface and rolling pin with powdered sugar. Roll out fondant to 1/8-inch thickness. Using a pizza cutter or knife, cut strips from fondant of various lengths and widths to make black stripes. Place strips on cake side and top forming striped pattern on cake, leaving about 1/2 inch of frosting between stripes. Store cake loosely covered.

Nutrition Facts : Calories 570, Carbohydrate 85 g, Cholesterol 35 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 13 g, TransFat 2 1/2 g

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