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Cocoa Ripple Cake

 Cocoa Ripple Cake
Provided to you by Crisco®
12-16 ServingsPrep Time: 20 min Cook Time: 50 min Ready in Time: 2 hours


  • Crisco® Original No-Stick Cooking Spray
  • 1 1/2 cups granulated sugar
  • 1 cup Crisco® All-Vegetable Shortening or 1 stick 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
  • 2 (1 oz.) squares semi-sweet baking chocolate, chopped
  • 2 tbsps. Crisco® All-Vegetable Shortening or 2 tbsps. Crisco® Baking Sticks All-Vegetable Shortening
  • 3/4 powdered sugar
  • 2 tbsps. hot water, plus additional if needed


  • Heat oven to 350°F. Spray a 10-inch fluted tube pan with no-stick
  • cooking spray.
  • Combine sugar and shortening in large bowl; beat at medium speed
  • until fluffy. Add eggs; beat well.
  • Combine flour, baking powder and salt in medium bowl. Add to

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Cocoa Ripple Cake (continued)

Directions (continued)

  • shortening mixture alternately with milk, beating until smooth after
  • each addition. Spoon about 2 cups batter into prepared pan.
  • Combine hot chocolate mix and walnuts; sprinkle half of mixture over
  • batter in pan. Repeat layers, ending with batter.
  • 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.
  • Transfer cake to serving plate. Drizzle with Chocolate Glaze or
  • sprinkle with powdered sugar.
  • 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.
  • Yield: 12 to 16 servings.