Cocoa Ripple Cake Recipe

Name: Cocoa Ripple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: chocolate glaze; Crisco Original No-Stick Cooking Spray; 1 1/2 cups granulated sugar; 1 cup Crisco All-Vegetable Shortening OR 1 stick Crisco(R) Baking Sticks All-Vegetable Shortening; 4 large eggs lightly beaten; 3 cups Pillsbury BEST All Purpose Flour; 4 teaspoons baking powder; 1/2 teaspoon salt; 1 1/3 cups milk; 2/3 cup hot chocolate mix sweetened; 1/2 cup chopped walnuts; 2 ounces semi sweet baking chocolate chopped; 2 tablespoons Crisco All-Vegetable Shortening OR 2 tablespoons Crisco(R) Baking Sticks All-Vegetable Shortening; 3/4 cup powdered sugar; 2 tablespoons hot water plus additional if needed

Servings: persons

chocolate glaze
Crisco Original No-Stick Cooking Spray
1 1/2 cups granulated sugar
1 cup Crisco All-Vegetable Shortening OR 1 stick Crisco(R) Baking Sticks All-Vegetable Shortening
4 large eggs lightly beaten
3 cups Pillsbury BEST All Purpose Flour
4 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups milk
2/3 cup hot chocolate mix sweetened
1/2 cup chopped walnuts
2 ounces semi sweet baking chocolate chopped
2 tablespoons Crisco All-Vegetable Shortening OR 2 tablespoons Crisco(R) Baking Sticks All-Vegetable Shortening
3/4 cup powdered sugar
2 tablespoons hot water plus additional if needed

1
HEAT oven to 350u00b0F. Spray a 10-inch fluted tube pan with no-stick cooking spray.
2
COMBINE sugar and shortening in large bowl; beat at medium speed until fluffy. Add eggs; beat well.
3
COMBINE flour, baking powder and salt in medium bowl. Add to shortening mixture alternately with milk, beating until smooth after each addition. Spoon about 2 cups batter into prepared pan.
4
COMBINE hot chocolate mix and walnuts; sprinkle half of mixture over batter in pan. Repeat layers, ending with batter.
5
BAKE 50 minutes or until toothpick inserted near center comes out clean. Cool on wire rack 10 minutes. Remove from pan. Remove to wire rack to cool completely.
6
TRANSFER cake to serving plate. Drizzle with Chocolate Glaze or sprinkle with powdered sugar.
7
COOK and stir baking chocolate and shortening in heavy small saucepan over low heat just until melted. Remove from heat; stir in powdered 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. Makes about 1/2 cup.

1294

kcal

Calories

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: chocolate glaze, Crisco Original No-Stick Cooking Spray, 1 1/2 cups granulated sugar, 1 cup Crisco All-Vegetable Shortening OR 1 stick Crisco(R) Baking Sticks All-Vegetable Shortening, and more.

Yes, Cocoa Ripple Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cocoa Ripple Cake

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