Cocoa Ripple Coffee Cake Recipe


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Type: Cocoa Ripple Coffee Cake Free Cooking Recipe – Breakfast

the best!

Ingredients / Directions
Serve this cake for morning coffee with a special beverage: Stir 1 tablespoon chocolate-flavor syrup into each cup(s) of coffee. Top with whipped cream and a dash of ground cardamom or nutmeg.

1/2 cup(s) butter or margarine
3/4 cup(s) granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 1/2 cup(s)s all-purpose flour
2/3 cup(s) milk
1/3 cup(s) packed brown sugar
1/3 cup(s) chopped walnuts
2 tablespoons unsweetened cocoa powder Beat butter or margarine in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar
baking powder
and salt; beat till combined. Beat in eggs. Add flour and milk alternately to sugar mixture
beating till smooth after each addition.

Spoon one-third of batter into a greased and floured 6-cup(s) fluted tube pan or ring mold.

Combine brown sugar
walnuts
and cocoa powder. Sprinkle half of cocoa mixture over batter.

Repeat adding layers to pan
ending with batter.

Bake in a 350 degree F oven for 25 to 30 minutes or till top springs back when lightly touched.

Cool coffee cake in pan for 5 minutes. Turn out onto serving plate. Serve warm. Makes 12 servings

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