6 tbsp. dairy free butter
2 tbsp. de-scented coconut fat
2 tbsp. vegetable oil
1 package king arthur yellow cake mix
4 large eggs
2/3 c. dairy free milk (I like macadamia and cashew!) divided
1/4 c. cocoa
1/4 c. confectioners sugar
1 recipe buttercream frosting
A VERY nice easy to make base cake that is cool "ebony and ivory" feeling. Chocolate and Vanilla living together in perfect harmony. Side by side on my bunt cake pan form, oh, Lord why can't we?
Preheat oven to 350 degrees Farenghight. Grease a 10 cup bundt cake or tube pan.
In a kitchen aide mixer (you can use lesser mixers, but it will make me sad) beat oil and butter together. Add 1/2 the cake mix to the batter beat until smooth. Reduce the speed to low and add eggs 1 at a time. Once eggs are combined:
add 1/3 of a c. dairy free milk and the remaining cake mix to the batter. Beat until smooth. Transfer 3 c. of the mixture to a different bowl.
Sift cocoa confectioners sugar, coca into the batter still in your very expensive kitchen aid mixer. Beat until well combined.
Scoop ebony and ivory versions of the cake alternately in the bundt cake pan. until all the batter from both bowls is used.
Tap pan a few times on the counter to settle the mixture.
Bake for 45-48 (non convection oven time will be shorter fora convection oven as will the temp). Cool in pan for about 10 minutes, flip upsideown onto a cooling rack and cool for 45 minutes or longer prior to frosting.
Final step is to use the buttercream frosting recipe with an offset spatula to make the cake happy and frosted.