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Coffeecake: Cocoa Ripple Coffeecake

Source of Recipe

Simply Perfect Chocolate, BH&G


List of Ingredients

1/2 cup butter or margarine
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 1/2 cups all-purpose flour
2/3 cup milk
1/3 cup packed brown sugar
1/3 cup chopped walnuts
2 tablespoons unsweetened cocoa powder


Recipe

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 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 350ºF 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.