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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (134g) Recipe makes 6 servings |
||
| Calories 450 | ||
| Calories from Fat 208 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.2g | 35% | |
| Saturated Fat 11.7g | 58% | |
| Monounsaturated Fat 5.7g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 114mg | 38% | |
| Sodium 452mg | 18% | |
| Potassium 203mg | 5% | |
| Total Carbohydrate 56.2g | 18% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 27.6g | ||
| Protein 8.3g | 16% | |
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Cocoa Ripple Ring
By: Chef Kate
Apr 12, 2005
A lovely little tea cake/bread, not overly sweet, also good for breakfast or brunch. It comes from an old cookbook which fell apart and all I have is the rather stained page from the book, which will now join its fellows.
SERVES 6 -8
Ingredients
For the batter
- 1/2 cup sweet butter
- 3/4 cup sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 2/3 cup milk
For the filling
- 1/3 cup cocoa powder
- 1 tablespoon sugar
- 1/3 cup walnuts, broken
For the top
- confectioners' sugar (powdered)
Directions
1
Preheat oven to 350°F.2
Generously butter a 6 and 1/2 cup ring mold or similarly sized bundt pan.3
Cream together butter and sugar.4
Add the eggs and beat until light and fluffy.5
Sift together the flour, salt and baking powder.6
Add the dry ingredients alternately with the milk to the creamed butter/sugar/egg mixture, beating well after each addition.7
Mix together the filling ingredients.8
Pour 1/3 of the batter into the prepared mold.9
Sprinkle half the filling over the batter.10
Carefully add another third of the batter.11
Sprinkle with the remaining filling.12
Add the balance of the batter.13
Bake for 35 minutes, or until tester comes out clean.14
Remove from oven and let stand for 5 minutes.15
Invert and unmold cake.16
Dust with a sprinkling of confectioners' sugar through a sieve.17
Pour yourself a cup of tea and enjoy.
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- Course > Breakfast
- Course > Desserts
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Brenda.
On Aug 20, 2006
This is a wonderful little cake Kate. I think my springform pan with insert was a little too big because I was only able to get 1 ribbon of filling in and had just enough batter to cover it. It made for a nice, thick, chocolately ribbon in the center-Almost brownie like-YUM! Thanks for sharing. Nick's Mom
From: Dreamgoddess
On Jul 7, 2005
Oh my, did we ever enjoy this! This made a lovely breakfast bread and the filling was a big hit with my children. Thanks so much for sharing the recipe!
From: Calee
On Jan 23, 2008
Wonderful cake, your right its not overly sweet which we love. I cut this recipe in half and used 2 small bundt pans(capicity 1 1/2 cup each). For the filling I used a tbsp of sugar, which turned out very nice. Mine baked in 18 minutes. They turned out to be a nice fluffy cake texture. They looked like a giant cupcake. Thanks Kate for another keeper!!
From: Maito
On Jan 17, 2008
This has a delicious and very fine crumb, giving it a cake texture without cake flour. We liked that it wasn't very sweet, but some people might want to add a little more sugar to the filling. I made these as muffins (it made a dozen) and baked them for 16 minutes at 375 F. We would have liked even more of the filling!
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