Cocoa Ripple Ring is cake at its finest. I’m sure this recipe bakes well in a loaf or square pan but the use of a ring mold elevates the presentation considerably.
It was time to revisit this old recipe since I haven’t made it in years. The smaller size is great for those times you really don’t need a large cake.
This little ring cake tastes as good as it looks. The ingredients are simple and come together to create a delicate, not too sweet treat to be enjoyed any time of the day. It’s a great addition to brunch or afternoon tea spreads as well as a sweet morsel to be enjoyed all by yourself with a good cup of coffee or tea.
There’s really no need for a special event to enjoy this delicious cake although dressing it up a little will make it fit for any occasion!
Cocoa Ripple Ring
½ cup shortening
¾ cup sugar
1½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoons salt
2/3 cups milk
2 tablespoons unsweetened cocoa powder
¼ cup sugar
1/3 cup chopped walnuts
- Sift together flour, baking powder and salt
- Cream together shortening and sugar.
- Add eggs and beat until light and fluffy.
- Add flour mixture to creamed mixture alternately with the milk beginning and ending with dry ingredients.
- Spoon a third of the batter into a well- greased 6 ½ cup or 9x9x2 inch baking pan.
- Sprinkle half the cocoa mixture over batter.
- Repeat layer of ripple ending with batter.
- Bake in preheated 350 degree F. oven for 40 to 45 minutes or until wooden skewer poked into cake comes out clean.
- Let stand 5 minutes then invert onto cooling rack to cool completely.
- Lightly dust top with confectioners' sugar.
Notes, Tips and Suggestions
- Substitute 1/3 cup instant cocoa powder for the ripple instead of the cocoa and sugar mix.
- If baking in square pan check for doneness at 30 to 35 minutes.
- 1/2 cup of unsalted butter can also be substituted for the shortening.
- Will try adding a couple of teaspoons of instant espresso powder to the cocoa mixture for Mocha Ripple Ring next time I make this.