I’ve never weighed, just eyeballed the division.
“Worst case” is an extra stripe of one color.
It’s a very forgiving cake.
But there’s always a temptation to overcomplicate something that’s seems “too” straightforward 
.
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I should’ve gone 60/40 but I followed directions to get roughly 50/50.
Well, the up side is you get to eat your trial run and carry on to bake another cake! 
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I think I’m going to bake another one tomorrow for mom to take to an event.
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It’s really pleasing to the eye.. and even better that it tastes good!
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when you add the batter layers, do you pour the batter in a line down the center of the pan, OR do you pour it directly into the pan in the center without making a line?
In a rectangular loaf pan, I pour a line down the center of the pan end to end (as opposed to a round pan, in which case I would pour it directly in to the center). I wish I had saved a photo of the prepared batter, but I checked and have none (and also couldn’t find anything similar on the internet). Next time I make the cake, I’ll be sure and snap a picture.
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That’s exactly what I did -cool, thanks.
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I posted about my tiger cake at work, and someone was like “yoooo I’m making that tonight,” and he did, and isn’t his slice absolutely PICTURE-PERFECT! I was like 
.
He posits that the glass pan I used was the problem (he poured his batter in exactly the same way I did.) So next bake: metal.
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Your competitiveness absolutely cracks me up, as a former extreme now recovering competitor. In the end what you produce will be stellar, as always.
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I need photos
i mean, the cake is called TIGER CAKE, it should be nominally striped at least! mine was more like, someone took a tab of acid and tried to draw tiger stripes.
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But yours still had a face: eyes, nose, eyebrows… especially that first slice. Looked like an owl.
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Literal LOL
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I, too, see an owl!
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If you don’t get stripes, it’s a marble cake – and that was the plan all along.
Let’s see it.
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The Rorschach Test in a cake. 
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lol yes
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At tonight’s Lenten fish fry, one of the desserts was a homemade “apple cider donut blondie” that absolutely knocked my socks off.
After trying it, i immediately googled the recipe name in the hopes of finding a good version online. Unable to accept I might not be able to replicate it without speaking to the person who made it, I went back upstairs to the dessert hall to plead with the ladies at the cake table to maybe pass my name to someone who might know who made them. They said they didn’t know, then showed me the Tupperware container they’d come in, pointing out the name of the recipe on a piece of scotch tape. I noticed last name written on the lid in Sharpie, and when I pointed it out, the lady said, “Oh, that’s her right over there.”
So I ran over to Mrs Krupka and said “hi, you don’t know me, but I’d love to talk your ear off about these wonderful blondies.” She obliged me when I insisted on trying to find the recipe online with her; the first one that came up was from The Kitchn, but she said that wasn’t it.
We looked through a half-dozen more before she went back to The Kitchn and proclaimed that it was, in fact, her recipe. There’s brown butter involved, which helps account for its deliciousness.
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What a great story!!!
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