Keegga:
2 1/3 koob (290g) Bur
2 qaado oo budada dubista ah
1/2 qaado oo dubista soodhaha
1/2 qaado milix ah
1/2 koob (115g) subag, la jilciyay
1/2 koob (120ml) Saliid
1½ koob (300g) Sonkor
3 Ukun
1 koob (240ml) subagga subagga (ka badan haddii loo baahdo)
1 qaado oo laga soosaaray Vanilla

Dhaafka:
2/3 koob (150g) subag, la jilciyay
1/2 koob Labeen culus, qabow
1¼ koob (160g) sokor jalaq ah
2 qaado oo laga soosaaray Vanilla
1¾ koob (400g) jiis labeen

Qurxinta:
confetti rusheeyaa

Jihooyin:
1. Samee keega: Ku dub foornada ilaa 350F (175C). Ku dheji laba weel oo wareeg ah oo 8-inch (20cm) ah oo leh warqad xaashi ah iyo subagga hoose iyo dhinacyada.
2. Hal baaquli, ku shaandhee bur, budada dubista, baking soda, ku dar milix, walaaq oo dhinac dhig.
3. In baaquli weyn ku dar subagga iyo sonkorta. Dabadeed ku dar ukun, hal mar, garaac ilaa la isku daro ka dib marka lagu daro. Ku dar saliid, soosaar vanilj oo garaac ilaa inta lagu daro.
4. Ku darista isku darka burka iyo caanaha subagga, ka bilow adigoo ku daraya 1/2 ee isku darka burka, ka dibna 1/2 ee caanaha subagga. Kadib ku celi habkan. garaac ilaa si buuxda la isugu daro ka dib marka lagu daro.
5. U qaybi buufinta inta u dhaxaysa digsiyada diyaarsan. Dubo ilaa 40 daqiiqo, ilaa cadayga la geliyo bartamaha uu ka soo baxo isagoo nadiif ah.
6. U ogolow keega inuu ku qaboojiyo 5-10 daqiiqo digsiga, ka dibna ka sii daa digsiga oo si buuxda ugu qabooji siligga.
7. Samee dhaxan: baaquli weyn, ku garaac jiiska kareemka iyo subagga ilaa inta uu siman yahay. Ku dar sonkorta budada ah iyo laga soosaaray vaniljka. garaac ilaa inta siman oo labeen Madiibad gaar ah ku garaac kareem culus oo ku garaac meelaha ugu sarreeya. Kadibna isku laab isku darka kareemka.
8. Isugeynta: Dhig hal lakab oo keega ah oo dhinac siman hoos u yaal. Ku faafi lakabka dhaxan, dhig lakabka labaad ee keega dushiisa barafowga, dhinac siman. Si siman ugu faafi dhaxan dusha iyo dhinacyada keega. Ku qurxi cidhifyada keegga rushaynta.
9. Qaboojiyaha ugu yaraan 2 saacadood ka hor inta aadan bixin.