Cocoa Ripple Ring
Yield
4 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| ¾ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
salt
|
|
| ⅔ | cup |
milk
|
|
| 2 | teaspoons |
baking powder
|
|
| ⅓ | cup |
chocolate sauce
|
* |
| ⅓ | cup |
walnuts
chopped |
|
| ⅓ | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 177 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
| 3.8 | ml |
salt
|
|
| 158 | ml |
milk
|
|
| 1E+1 | ml |
baking powder
|
|
| 79 | ml |
chocolate sauce
|
* |
| 79 | ml |
walnuts
chopped |
|
| 79 | ml |
powdered sugar
|
|
Directions
Cream together shortening, sugar and the eggs until light and fluffy.
Stir together the flour, salt and baking powder.
Add the dry ingredients to the creamed mixture alternately with the milk, beating well after each addition.
Spoon ⅓ of the batter into a well greased 6½ cup ring pan or 9x9 inch pan.
Mix chocolate sauce and walnuts together and then sprinkle ½ over the batter in the pan.
Add the second ⅓ batter and then the rest of the chocolate sauce and walnuts.
Top with remaining batter.
Bake at 350℉ (180℃) for 35 minutes. Let stand for 5 minutes and then turn out of the pan onto a plate.
Sprinkle with confectioners sugar and serve warm.
