Zebras coming out of the veldt (sp.): I had planned to make this cake just the way it had been written up by KA, but after reading the comments, some of them somewhat negative, I decided instead to try the recipe I had printed out from a German recipe site the very same day (5/25/10). I just devoured my second piece of this cake, and could go for more, a lot more (but I'll be virtuous and refrain). It is nice and moist without being oily, and the flavor is mild but definitely "there", and it made a good zebra pattern. K.A. bakers, please understand, this is just a tweek of your recipe as you presented it, not a criticism, since I have not even attempted your recipe; that will be next. The German name for the recipe is "EIERLIKOER-MARMORKUCHEN", but it really is a Zebra Cake. Here are the translated ingredients, and the method is a typical zebra cake method: ~ Melt 8 oz. butter (2 sticks) ~ Add 5 oz. (1 c.) powdered sugar and stir till creamy ~ Add 5 large eggs, one at a time, till fully incorporated ~ Add and incorporate, one item at a time + 1 c. eggnog (I made my own with rum; Ponche Cuba is fine also) + 1/2 c. milk (I used 2%) ~ Sift over and mix in well: + 7 oz. (1-1/2 c. flour) + 6 level T. cornstarch +1 t. baking powder Divide dough in half and to one of the 1/2s: ~ Add 2 T. cocoa powder (I used Hershey's) ~ + 4 T. rum (I used dark Cruzan Rum) [tried to use Cruzan Vanilla Rum, but couldn't get the bottle open]. Now proceed as outlined in KA's Zebra Cake. I used a 9-inch square cake pan, brushed only with a mixture of 2 parts canola oil : 1 part liquid lecithin (works all the time, even with intricate patterns). Sorry to be so wordy. This is what happens when you are touched by zeal and passion.

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