COCOA RIPPLE RING
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
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
COCOA RIPPLE RING BUNDT CAKE
Steps:
- In a bowl, blend together dry ingredients. Cream butter and sugar, then add eggs and vanilla and beat well. Next, alternate mixing the dry ingredients and the milk to the butter/sugar/eggs mixture.
- In a separate bowl, combine cocoa and sugar for the cocoa ring. Generously grease a 2-3 quart bundt pan. Add 1/3 of the batter to the pan, then sprinkle 1/2 of the cocoa ring mixture on top of the batter, and then add another third of the batter, followed by the last of the cocoa mixture, and lastly the rest of the batter.
- Be sure to keep the cocoa mixture away from the sides of the pan, otherwise it might cause the cake to tear when removing it from the pan.
- Bake approximately 45 minutes at 350 degrees. Depending on your personal oven, the bake time may be shorter or longer. Serve the cake plain, with powdered sugar sprinkled on top, or choose to drizzle chocolate sauce over the top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
COCOA APPLE CAKE
This recipe is very moist and rich. I have also made it in loaf pans, and given it away for holidays.
Provided by v monte
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Cream together until fluffy the eggs, sugar, butter or margarine, and water.
- In another bowl, sift together the flour, cocoa, baking soda, and spices.
- Add dry ingredients to creamed mixture and mix well.
- Fold in chocolate chips, apple, and vanilla extract. Stir until these ingredients are evenly distributed.
- Spoon into greased, floured 10 inch bundt or loose bottom tube pan.
- Bake at 325 degrees F (165 degrees C) for 60 to 70 minutes until cake tests done.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 59.5 g, Cholesterol 87.2 mg, Fat 19.1 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 11.5 g, Sodium 233.5 mg, Sugar 39.6 g
COCOA RIPPLE RING
Make and share this Cocoa Ripple Ring recipe from Food.com.
Provided by Petunia
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a mixing bowl, cream the shortening and the sugar.
- Beat in the eggs until fluffy.
- In a seperate bowl, mix the flour, salt and baking powder.
- Alternating with the milk, blend the dry mixture into the egg mixture.
- Grease a bundt or 9x9" baking pan.
- Mix the cocoa and the walnuts together in a small bowl.
- Spoon 1/3 of the batter into the pan.
- Sprinkle 1/2 of the cocoa mix on top of this.
- Repeat layers with batter& cocoa, ending with batter.
- Bake for approximately 35 minutes.
- Let stand for 5 minutes when done.
- Turn onto a plate.
Nutrition Facts : Calories 223.2, Fat 12.1, SaturatedFat 2.9, Cholesterol 37.1, Sodium 224.6, Carbohydrate 25.8, Fiber 0.6, Sugar 12.7, Protein 3.6
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