&noscript=1 />

Prep Time:
20 minutes

Cook Time:
50 minutes

Servings:
1 10" fluted tube cake

Prep Time:
20 minutes

Cook Time:
50 minutes

Servings:
1 10" fluted tube cake

Cocoa Ripple Ring

INGREDIENTS

Cocoa Ripple Ring

  • 3 C. (750 mL) all-purpose flour
  • 4 tsp. (20 mL) baking powder
  • 1/2 tsp. (2 mL) salt
  • 1 1/2 C. (375 mL) sugar
  • 1 stick/cup (1 stick) Crisco® All-Vegetable Shortening Sticks
  • 4 large eggs, lightly beaten
  • 1 1/3 C. (300 mL) milk
  • 2/3 C. (150 mL) presweetened cocoa powder
  • Chocolate glaze (the recipe follows) OR icing sugar

DIRECTIONS

  1. Heat oven to 350°F (175ºC). Spray a 10″ (25 cm) fluted tube pan with non-stick cooking spray; set aside.
  2. Combine flour, baking powder and salt; set aside.
  3. Combine sugar and shortening; 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 C. (500 mL) batter into prepared pan.
  4. Combine cocoa powder and nuts; sprinkle half of mixture over batter in pan. Repeat layers, ending with batter.
  5. Bake for 50 minutes or until toothpick inserted near center comes out clean. Cool on wire rack for 10 minutes. Remove from pan.
  6. Transfer cake to serving plate. Drizzle with Chocolate Glaze or sprinkle with icing sugar.
  7. Chocolate Glaze: Cook and stir 2 squares (1 ounce (28 g) each) semi-sweet baking chocolate, chopped and 2 Tbsp. (30 mL) shortening in heavy small saucepan over low heat just until melted. Remove from heat; stir in 3/4 C. (175 mL) icing sugar and 2 Tbsp. (30 mL) hot water. Stir in additional hot water, if necessary, 1/2 tsp. (2 mL) at a time, until glaze is smooth and of drizzling consistency. Makes about 1/2 C. (125 mL).