Ingredients
-
-
1/2
-
3/4
-
2
-
1 1/2
-
3/4
-
2
-
2/3
-
-
1/3
-
-
-
-
-
Directions
Cocoa Ripple Ring,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.,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 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!!
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Steps
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1
Done
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Preheat Oven to 350f. |
|
2
Done
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Generously Butter a 6 and 1/2 Cup Ring Mold or Similarly Sized Bundt Pan. |
|
3
Done
|
Cream Together Butter and Sugar. |
|
4
Done
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Add the Eggs and Beat Until Light and Fluffy. |
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5
Done
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Sift Together the Flour, Salt and Baking Powder. |
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6
Done
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Add the Dry Ingredients Alternately With the Milk to the Creamed Butter/Sugar/Egg Mixture, Beating Well After Each Addition. |
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7
Done
|
Mix Together the Filling Ingredients. |
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8
Done
|
Pour 1/3 of the Batter Into the Prepared Mold. |
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9
Done
|
Sprinkle Half the Filling Over the Batter. |
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10
Done
|
Carefully Add Another Third of the Batter. |
