Chocolate Ring Cake Recipe

Ingredients

• 3 ounces unsweetened chocolate, chopped
• 1/2 cup boiling water
• 1 cup shortening
• 1-3/4 cups sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 2-1/4 cups all-purpose flour
• 1-1/2 teaspoons salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup buttermilk
• 1-1/2 cups black walnuts
• FROSTING:
• 6 tablespoons butter, cubed
• 1/3 cup milk
• 1/3 cup sugar
• 2 ounces unsweetened chocolate, chopped
• 1 tablespoon light corn syrup
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Directions

• In a small bowl, stir chocolate and boiling water until chocolate is melted; cool for 10 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and chocolate mixture.
• Combine the flour, salt, baking soda and baking powder; add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in walnuts.
• Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• For frosting, in a small saucepan, combine the butter, milk, sugar, chocolate, corn syrup and salt. Cook and stir over low heat until blended. Remove from the heat; stir in vanilla. Beat with a mixer for 15 minutes or until mixture begins to thicken. Refrigerate until frosting reaches spreading consistency. Frost top and sides of cake. Refrigerate leftovers. Yield: 12 servings.

Chocolate Ring Cake published in Taste of Home December/January 2009, p65