Cocoa Ripple Ring

• 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)

1. Preheat oven to 350u0b0F.
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.

batter, sweet butter, sugar, eggs, flour, salt, baking powder, milk, filling, cocoa powder, sugar, walnuts, confectioners

Taken from www.food.com/recipe/cocoa-ripple-ring-116782 (may not work)