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Friday, January 17, 2014

Cocoa Ripple Ring























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
2 eggs
1½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoons salt
2/3 cups milk

Cocoa Ripple
Mix together
2 tablespoons unsweetened cocoa powder
¼ cup sugar
1/3 cup chopped walnuts
  1. Sift together flour, baking powder and salt
  2. Cream together shortening and sugar.
  3. Add eggs and beat until light and fluffy.
  4. Add flour mixture to creamed mixture alternately with the milk beginning and ending with dry ingredients.
  5. Spoon a third of the batter into a well- greased 6 ½ cup or 9x9x2 inch baking pan.
  6. Sprinkle half the cocoa mixture over batter.
  7. Repeat layer of ripple ending with batter.
  8. Bake in preheated 350 degree F.  oven for 40 to 45 minutes or until wooden skewer poked into cake comes out clean.
  9. Let stand 5 minutes then invert onto cooling rack to cool completely.
  10. 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.

4 comments:

  1. I don't know how I missed this one - it looks delicious! Where did you get the small mould from?

    ReplyDelete
    Replies
    1. Who knows where I purchased this mould, it's been in my mould collection for many, many years.
      Whenever I see an interesting mould I can't resist therefore a cupboard full of all shapes and sizes. Then begins the search for the perfect recipe to fill them.
      Holden, you are welcome to visit my cupboard and borrow any one you want!

      Delete
  2. Holden would rather "borrow" your next testing with the mocha chocolate variation!

    ReplyDelete
  3. Rona doesn't make pie crustsJanuary 30, 2014 at 10:58 AM

    This looks so good I am going to try it this week. Maybe I'll save a piece for Hungry Holden........then again, maybe not!

    ReplyDelete