Click green flag several times. Instructions in Game. Also check Notes and Credits for hints.
Check recipe at bottom. (And Cheat Sheet) Credits: http://www.marthastewart.com/339716/marble-cake http://www.marthastewart.com/335590/easy-chocolate-cake http://www.marthastewart.com/337155/vanilla-pound-cake Hints: Pound cake contains 6 ingredients, marble cake 8 ingredients, and chocolate cake 7 ingredients. 2nd hint: Most ingredients are in the left side. INGREDIENTS 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour (spooned and leveled), plus more for pan 1 cup sugar 4 large eggs 2 teaspoons pure vanilla extract 1/2 teaspoon salt DIRECTIONS Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix). Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ INGREDIENTS 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan 1 3/4 cups cake flour (not self-rising) 2 teaspoons baking powder 1/2 teaspoon salt 1 cup sugar 3 large eggs, room temperature 1 teaspoon pure vanilla extract 2/3 cup buttermilk, room temperature 1/4 cup plus 1 tablespoon Dutch-process cocoa powder DIRECTIONS Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter. In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined. Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion. Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ INGREDIENTS 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan 3/4 cup unsweetened cocoa powder, plus more for pan 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup sugar 3 large eggs 1 teaspoon pure vanilla extract 1/2 cup sour cream ---Chocolate Glaze(not used in game)--- Sweetened whipped cream, for serving (optional) Chocolate shavings, for serving (optional) DIRECTIONS Preheat oven to 350 degrees. Butter an 8-inch round cake pan; line bottom with wax paper. Butter paper; dust with cocoa powder, tapping out excess; set aside. In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture. Spread batter into prepared pan. Tap pan firmly on countertop several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up). Set rack over a rimmed baking sheet. Pour glaze over; spread gently to coat entirely. Let stand until set. Garnish with chocolate shavings. Serve with whipped cream.
