Cocoa Ripple Ring Bundt Cake Recipes

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COCOA RIPPLE RING



Cocoa Ripple Ring image

A lovely little tea cake/bread, not overly sweet, also good for breakfast or brunch. It comes from an old cookbook which fell apart and all I have is the rather stained page from the book, which will now join its fellows.

Provided by Chef Kate

Categories     Breakfast

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 cup sweet butter
3/4 cup sugar
2 eggs
1 1/2 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
2/3 cup milk
1/3 cup cocoa powder
1 tablespoon sugar
1/3 cup walnuts, broken
confectioners' sugar (powdered)

Steps:

  • Preheat oven to 350°F.
  • Generously butter a 6 and 1/2 cup ring mold or similarly sized bundt pan.
  • Cream together butter and sugar.
  • Add the eggs and beat until light and fluffy.
  • Sift together the flour, salt and baking powder.
  • Add the dry ingredients alternately with the milk to the creamed butter/sugar/egg mixture, beating well after each addition.
  • Mix together the filling ingredients.
  • Pour 1/3 of the batter into the prepared mold.
  • Sprinkle half the filling over the batter.
  • Carefully add another third of the batter.
  • Sprinkle with the remaining filling.
  • Add the balance of the batter.
  • Bake for 35 minutes, or until tester comes out clean.
  • Remove from oven and let stand for 5 minutes.
  • Invert and unmold cake.
  • Dust with a sprinkling of confectioners' sugar through a sieve.
  • Pour yourself a cup of tea and enjoy.

Nutrition Facts : Calories 450.3, Fat 23.2, SaturatedFat 11.7, Cholesterol 115, Sodium 452.2, Carbohydrate 56.2, Fiber 2.9, Sugar 27.6, Protein 8.3

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