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Chocolate Ring Cake

 Chocolate Ring Cake
Black walnuts add a flavor twist to this scrumptious, from-scratch cake. I loved to lick the remnants of the sweet, chocolate frosting from Mom's stainless steel bowl. —Joann Jensen (daughter), Lowell, Indiana
12 ServingsPrep: 30 min. + cooling Bake: 40 min. + cooling

Ingredients

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

2 of 2

Chocolate Ring Cake (continued)

Directions (continued)

  • after each addition. Beat 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.
Nutritional Facts: 1 slice equals 614 calories, 39 g fat (13 g saturated fat), 87 mg cholesterol, 558 mg sodium, 61 g carbohydrate, 3 g fiber, 11 g protein.