Today I'd like to share with you a special, down-home recipe from my family's treasured red recipe box!
It's one my Aunt Pauline gave my Mom - probably back in the 1970's when she first got a Bundt pan!
Cocoa Ripple Ring ~
Ingredients -
Cream together: 1/2 Cup shortening
3/4 Cup sugar
2 eggs
Sift together: 1-1/2 Cups flour
2 teaspoons baking powder
3/4 teaspoon salt
Mix all of the above together alternately with 2/3 Cup milk - beat thoroughly.
Directions ~
Spoon 1/3 of the above mixture into a Bundt pan. Sprinkle 1/3 Cup instant sweetened cocoa powder & 1/3 chopped nuts (walnuts work well) on top. Then spoon half the remaining dough on top of the cocoa and nuts, and sprinkle another 1/3 Cup sweetened cocoa and 1/3 Cup nuts on that. Top with the remaining dough mixture. Bake at 350 degrees for 35 minutes.
It's one my Aunt Pauline gave my Mom - probably back in the 1970's when she first got a Bundt pan!
Cocoa Ripple Ring ~
Ingredients -
Cream together: 1/2 Cup shortening
3/4 Cup sugar
2 eggs
Sift together: 1-1/2 Cups flour
3/4 teaspoon salt
Mix all of the above together alternately with 2/3 Cup milk - beat thoroughly.
Directions ~
Spoon 1/3 of the above mixture into a Bundt pan. Sprinkle 1/3 Cup instant sweetened cocoa powder & 1/3 chopped nuts (walnuts work well) on top. Then spoon half the remaining dough on top of the cocoa and nuts, and sprinkle another 1/3 Cup sweetened cocoa and 1/3 Cup nuts on that. Top with the remaining dough mixture. Bake at 350 degrees for 35 minutes.
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