Cocoa Ripple Cake

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 1 1/2 cups granulated sugar
• 1 cup Crisco® All-Vegetable Shortening or Crisco® 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 sweetened hot chocolate mix
• 1/2 cup chopped walnuts
•  
• Chocolate Glaze:
• 2 (1 ounce) squares semi-sweet baking chocolate, chopped
• 2 tablespoons Crisco® All-Vegetable Shortening or Crisco® Baking Sticks All-Vegetable Shortening
• 3/4 cup powdered sugar
• 2 tablespoons hot water, plus additional if needed

Directions

1. Heat oven to 350 degrees 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. Chocolate Glaze: 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.

Footnotes

• * 1 cup Crisco® All-Vegetable Shortening equals 1 stick Crisco® Baking Sticks All-Vegetable Shortening