Zebra Cake

Cooking Instructions

PARENT PREP

Preheat oven to 350F (325F for dark or coated pans). Coat a 13" x 9" x 2" baking pan with nonstick cooking spray. Beat the cake mix with the egg whites, the 1-1/4 cups water, and the light sour cream on medium speed for 2 minutes, scraping the bowl midway. (The recipe on the box calls for 1/3 cup of oil but we're adding light sour cream instead.) Pour into the prepared pan and bake in the center of the oven for about 30 minutes. Let cool 15 minutes.

CALL THE KIDS

Give your child a large pronged fork. Show your child how to carefully pierce the cake to the bottom of the pan, making rows about 1 inch apart covering the entire top surface of the cake. (Mom, you may have to help your child do this if he or she is younger than three years of age.)

Start boiling the 1/4 cup water if you haven't already done so. Your child can help you add the 1/4 cup cold water to a small bowl and then tear open the envelope so your child can sprinkle the gelatin over the top; let stand 1 minute to soften. Mom, you now can add the boiling water; your child can stir until the gelatin is completely dissolved and the mixture is clear. Your older child can help you measure 1 cup of the chocolate syrup and then pour it into the gelatin mixture. Your child can stir the mixture until well blended. Mom, you now can pour the chocolate evenly over the cooled cake while your child, armed with a large spoon or spatula, is making sure the entire top of the cake is covered and the mixture is flowing into the holes. Cover; chill about 4 hours or until set.

Your child can make the Chocolate Whipped Topping recipe while you are waiting for the cake to cool. Then your child can spread the topping evenly over the cake using a large spoon or spatula.

Wine Pairing(s)

Maculan Torcolato

Royal Oporto 10-Yr Tawny Port

Sandeman Tawny Porto

Graham's 'Aged 30 Years' Port

Fonseca Vintage Port

Taylor Fladgate Vintage Port

Osborne Tawny Port

Cruz Ruby Porto

Dow's LBV Port

Croft Vintage Port