Cocoa Ripple Ring
Cream together 1/2 cup shortening, 3/4 cup sugar and 2 eggs until light and fluffy.
Sift together 1 1/2 cups sifted all-purpose flour, 3/4 teaspoon salt and 2 teaspoons baking powder.
Add to creamed mixture alternately with 2/3 cup milk, beating well after each addition.
Spoon 1/3 of batter into well-greased 6 1/2 cup ring mold or 9x9x2 inch pan.
Mix 1/4 cup of sugar with 1 tablespoon of unsweetened cocoa powder and 1/3 cup of broken walnuts (nuts are optional).
Sprinkle half of this mixture over batter in pan. Repeat layers, ending with batter.
|Bake at 350° for 35 minutes. Let stand 5 minutes; turn out of mold. Serve warm...|