Cocoa Ripple Cake

Name: Cocoa Ripple Cake
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

15 ingredients

7 steps

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

Directions

1

HEAT oven to 350°F. 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.