Cocoa Ripple Ring

Course : Desserts
Serves: 20
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3 Cups all-purpose flour
4 Teaspoons baking powder
1/2 Teaspoon salt
1 1/2 Cups granulated sugar
1 Cup Crisco Stick or 1 cup Crisco all vegetable shortening
4 large eggs
1 1/3 Cups milk
2/3 Cup presweetened cocoa powder
2/3 Cup chopped walnuts
1 packages Chocolate Glaze (recipe follows) or Confectioners Sugar

Preparation / Directions:

Heat oven to 350~F. Grease and flour 10-inch fluted tube pan. Place wire rack on counter top to cool cake. Stir together flour, baking powder and salt; set aside. Combine granulated sugar and shortening in large bowl. Beat at medium speed until fluffy. Add eggs; beat well. Add flour mixture alternately with milk, beating until smooth after each addition. Spoon about 2 cups batter into prepared pan. Combine cocoa powder and nuts; sprinkle half of mixture over batter in pan. Repeat layers, ending with batter. Bake at 350~F. about 50 minutes or until toothpick inserted in center comes out clean. Do not overbake. Remove from pan. Cool on rack 10 minutes. Transfer coffee cake to serving plate. Drizzle with chocolate glaze or sprinkle with confectioners sugar. CHOCOLATE GLAZE: Cook and stir 2 squares semisweet baking chocolate, cut up and 2 tablespoons Crisco all vegetable shortening in heavy small saucepan over low heat just until melted. Remove from heat; stir in 3/4 cup confectioners sugar and 2 tablespoons hot water. Stir in additional hot water, if necessary, 1/2 teaspoon at a time, until glaze is smooth and of drizzling consistency.


Nutritional Information:

175 Calories (kcal); 4g Total Fat; (20% calories from fat); 5g Protein; 31g Carbohydrate; 40mg Cholesterol; 170mg Sodium

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