Ruth Meyer
Castle Rock, Colorado
Cocoa Ripple Ring
1 c. shortening
1 1/2 c. sugar
4 eggs
Cream together shortening and sugar Add eggs and beat until light and fluffy.
3 c. flour
1 1/2 tsp. salt
4 tsp. baking powder
1 1/3 c. milk
Sift together flour, salt and baking powder. Add to creamed mixture alternately with milk. Spoon 1/3 of batter into a well greased Bundt pan (13 cup size) or 9 x 13 pan.
2/3 c. pre-sweetened instant cocoa
2/3 c. broken walnuts
Mix and sprinkle half over batter in pan. Repeat layers ending with batter. Bake at 350 for 45 (+) minutes. Let stand 5 minutes; turn out of mold. Serve warm.
My mom, Ruth, has made this for years and it is a family favorite!
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This recipe is featured in Adrian’s “Between Friends” Cookbook
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