Cocoa Ripple Cake

• chocolate glaze
• Crisco Original No-Stick Cooking Spray
• 1 1/2 cups granulated sugar
• 1 cup Crisco All-Vegetable Shortening OR 1 stick Crisco(R) 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(R) Baking Sticks All-Vegetable Shortening
• 3/4 cup powdered sugar
• 2 tablespoons hot water plus additional if needed

1. HEAT oven to 350u0b0F. 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.
4. COMBINE hot chocolate mix and walnuts; sprinkle half of mixture over batter in pan. Repeat layers, ending with batter.
5. BAKE 50 minutes or until toothpick inserted near center comes out clean. Cool on wire rack 10 minutes. Remove from pan. Remove to wire rack to cool completely.
6. TRANSFER cake to serving plate. Drizzle with Chocolate Glaze or sprinkle with powdered sugar.
7. COOK and stir baking chocolate and shortening in heavy small saucepan over low heat just until melted. Remove from heat; stir in powdered sugar and 2 tablespoons hot water. Stir in additional hot water, if necessary, 1/2 teaspoon at a time, until glaze is smooth and of drizzling consistency. Makes about 1/2 cup.

chocolate glaze, spray, sugar, baking sticks, eggs, flour, baking powder, salt, milk, hot chocolate, walnuts, baking sticks, powdered sugar, water

Taken from www.yummly.com/recipe/Cocoa-Ripple-Cake-2583780 (may not work)