Cocoa Ripple Cake Recipe | Yummly

Cocoa Ripple Cake

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  • chocolate glaze
  • 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 hot chocolate mix (sweetened)
  • 1/2 cup chopped walnuts
  • 2 ounces semi sweet baking chocolate (chopped)
  • 2 tablespoons Crisco All-Vegetable Shortening (OR 2 tablespoons Crisco® Baking Sticks All-Vegetable Shortening)
  • 3/4 cup powdered sugar
  • 2 tablespoons hot water (plus additional if needed)
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    1. HEAT oven to 350°F. Spray a 10-inch fluted tube pan with no-stick cooking spray.
    2. COMBINE sugar and shortening in large bowl; beat at medium speed until fluffy. Add eggs; beat well.
    3. COMBINE flour, baking powder and salt in medium bowl. Add to shortening mixture alternately with milk, beating until smooth after each addition. Spoon about 2 cups batter into prepared pan.
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