COCOA PECAN RING
Gold Medal® all-purpose flour provides a simple addition to this delicious coffee cake packed with pecan and drizzled with vanilla glaze - a delicious breakfast!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h30m
Yield 12
Number Of Ingredients 14
Steps:
- In large bowl, dissolve yeast in warm water. Add cocoa, 1/4 cup granulated sugar, the shortening, salt, egg and 1 cup of the flour. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Scrape dough from side of bowl. Cover; let rise in warm place about 1 hour or until double in size.
- Grease 12-cup fluted tube cake pan with shortening or cooking spray. In small bowl, mix 1/4 cup granulated sugar and the pecans. Stir down dough by beating about 25 strokes. Drop dough by heaping teaspoonfuls into sugar-pecan mixture, coating each ball of dough. Place in pan, making 2 layers of balls. Cover; let rise in warm place about 40 minutes or until double in size.
- Heat oven to 375°F. Bake about 25 minutes or until golden brown. Place heatproof serving plate upside down onto pan; turn plate and pan over. Carefully remove pan. Cool slightly. In small bowl, mix all glaze ingredients with spoon until smooth and thin enough to drizzle. Drizzle glaze over coffee cake. Garnish with almonds. Serve warm.
Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 13 g, TransFat 1/2 g
CHOCOLATE RIPPLE CHEESECAKE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, unsalted butter, cream cheese, sugar, vanilla extract, heavy cream, gelatin powder, semi sweet chocolate
Provided by Kiano Moju
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Place cookies into a ziplock bag and crush using a rolling pin until fine crumbs form.
- Pour cookie crumbs into a bowl with melted butter and mix until well combined.
- Pour crust mixture into a 9-inch (23 cm) springform cake pan. Use a measuring up to press the cookies to form an even base. Cover and chill in the refrigerator for at least 20 minutes.
- In a large bowl, whisk together cream cheese, sugar and vanilla until smooth.
- Heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
- Slowly whisk in the heavy cream into the cream cheese until smooth.
- Working quickly, divide the cheesecake batter in 4 bowls with 3 cups (720 ml) in one bowl, 2 cups (480 ml) in a second, 2½ cups (600 ml) in the third, and 1 cup (240 ml) in the fourth.
- In the second bowl, whisk in 1 tablespoon of melted chocolate. In the third bowl, whisk in 3 tablespoons of melted chocolate, and in the fourth bowl, whisk in 2 tablespoons of chocolate. Each bowl should vary in color from one another.
- To assemble the cheesecake, slowly pour the contents of bowl 1 into the center of the pan. Once batter has spread repeat with the remaining bowls in numerical order. If your bowls have sat out too long, and aren't liquidy, microwave for 30 seconds before pouring.
- Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.
- Enjoy!
FRANGIPANE RIPPLE CHOCOLATE POUND CAKE
Provided by Food Network
Number Of Ingredients 18
Steps:
- Almond Paste Frangipane: In the bowl of a food processor, blend the almonds, almond paste, and sugar until the nuts are finely ground. Add the egg and butter, process until smooth. Cover and freeze for 35 minutes. Keep refrigerated until ready to use.
- Cake: Place the oven rack in the lower third of the oven and preheat to 350 degrees.
- Remove the frangipane from the refrigerator. Grease and lightly flour a 12-cup bundt pan. Sift together the cake flour, baking powder, salt and cocoa, set aside. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and smooth, about 30 to 45 seconds. Add the sugar and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Add vanilla. On low speed, add the dry ingredients alternately with the milk in 3 additions, beginning and ending with the dry ingredients. Scrape down the sides of the bowl as needed. Spoon about 2 cups of the batter into the prepared pan, spreading evenly. Spoon half the frangipane filling in dollops over the center of the batter. Spread the filling evenly over the batter, avoiding the center tube and the sides of the pan. Spoon about 1 1/2 cups of the batter evenly over the filling and spoon the remaining frangipane over the batter. Spoon the remaining batter over the filling. Bake until the cake springs back lightly when touched in the center and just begins to pull away from the sides of the pan, about 60 to 65 minutes. Transfer the cake to a cooling rack and cool upright for 15 to 20 minutes. Invert the cake and cool completely on a wire rack. Garnish with Chocolate Bow.
- Chocolate Bow: In the top of a double boiler, melt the chocolate. Let cool 10 to 15 minutes and blend in the corn syrup. Form the mixture into a ball. Wrap in plastic wrap and let set overnight at room temperature. Roll out between sheets of waxed paper. Cut strips with a pastry cutter and form a ribbon. Use spools of thread covered in waxed paper to support the bow. Refrigerate until ready to use.
COCOA RIPPLE CAKE
Ribbons of chocolate and chopped walnuts are layered in this sweet cake with a rich chocolate glaze.
Provided by Allrecipes Member
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F. Spray a 10-inch fluted tube pan with no-stick cooking spray.
- Combine sugar and shortening in large bowl; beat at medium speed until fluffy. Add eggs; beat well.
- 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.
- Combine hot chocolate mix and walnuts; sprinkle half of mixture over batter in pan. Repeat layers, ending with batter.
- 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.
- Transfer cake to serving plate. Drizzle with Chocolate Glaze or sprinkle with powdered sugar.
- Chocolate Glaze: 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.
Nutrition Facts : Calories 522.9 calories, Carbohydrate 65.3 g, Cholesterol 64.2 mg, Fat 26.1 g, Fiber 1.4 g, Protein 7.8 g, SaturatedFat 7.3 g, Sodium 331.1 mg, Sugar 38.5 g
COCOA RIPPLE RING
A lovely little tea cake/bread, not overly sweet, also good for breakfast or brunch. It comes from an old cookbook which fell apart and all I have is the rather stained page from the book, which will now join its fellows.
Provided by Chef Kate
Categories Breakfast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Generously butter a 6 and 1/2 cup ring mold or similarly sized bundt pan.
- Cream together butter and sugar.
- Add the eggs and beat until light and fluffy.
- Sift together the flour, salt and baking powder.
- Add the dry ingredients alternately with the milk to the creamed butter/sugar/egg mixture, beating well after each addition.
- Mix together the filling ingredients.
- Pour 1/3 of the batter into the prepared mold.
- Sprinkle half the filling over the batter.
- Carefully add another third of the batter.
- Sprinkle with the remaining filling.
- Add the balance of the batter.
- Bake for 35 minutes, or until tester comes out clean.
- Remove from oven and let stand for 5 minutes.
- Invert and unmold cake.
- Dust with a sprinkling of confectioners' sugar through a sieve.
- Pour yourself a cup of tea and enjoy.
Nutrition Facts : Calories 450.3, Fat 23.2, SaturatedFat 11.7, Cholesterol 115, Sodium 452.2, Carbohydrate 56.2, Fiber 2.9, Sugar 27.6, Protein 8.3
COCOA RIPPLE RING BUNDT CAKE
Steps:
- In a bowl, blend together dry ingredients. Cream butter and sugar, then add eggs and vanilla and beat well. Next, alternate mixing the dry ingredients and the milk to the butter/sugar/eggs mixture.
- In a separate bowl, combine cocoa and sugar for the cocoa ring. Generously grease a 2-3 quart bundt pan. Add 1/3 of the batter to the pan, then sprinkle 1/2 of the cocoa ring mixture on top of the batter, and then add another third of the batter, followed by the last of the cocoa mixture, and lastly the rest of the batter.
- Be sure to keep the cocoa mixture away from the sides of the pan, otherwise it might cause the cake to tear when removing it from the pan.
- Bake approximately 45 minutes at 350 degrees. Depending on your personal oven, the bake time may be shorter or longer. Serve the cake plain, with powdered sugar sprinkled on top, or choose to drizzle chocolate sauce over the top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
COFFEE RIPPLE COFFEE CAKE
I love presenting oven-fresh coffee cakes to the guests in our bed and breakfast. This moist coffee cake recipe really has coffee in it! -Sandy Znetko, Flagstaff, Arizona
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, combine the walnuts, sugars, coffee granules and cinnamon; set aside. For cake, in a small bowl, dissolve coffee granules in water; set aside., In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the sour cream, applesauce, buttermilk, vanilla and coffee. Combine the flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream mixture and mix well. , Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with walnut mixture. Top with remaining batter. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients until smooth; drizzle over cake.
Nutrition Facts : Calories 475 calories, Fat 19g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 280mg sodium, Carbohydrate 70g carbohydrate (44g sugars, Fiber 2g fiber), Protein 8g protein.
CHOCOLATE RIPPLE COFFEE CAKE
Make and share this Chocolate Ripple Coffee Cake recipe from Food.com.
Provided by kay cameron
Categories Breads
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- You can either make a ring shaped cake or a long log or you can make a shorter log using 2 rows of biscuits instead of one--you decide.
- Get a plate or pretty cake platter and put a dab of cream where you want to place your first biscuit.
- Dunk a biscuit in the coffee and then let excess coffee run of it.
- Place the biscuit side up and stand it in the cream dab you put on the plate.
- Dunk another biscuit in the coffee and then lather one side of it with cream, cement it sideways to the first biscuit you placed down.
- Continue in this fashion until you have created a rim of biscuits, or a long log, whatever you decided.
- Now cover the whole cake in the left over cream.
- All of the biscuits must be well smothered in cream, as the cream has to penetrate the biscuit and soften it.
- Place cake in fridge for at least 4 or 5 hours.
- Just before serving place crumbled flake on the top.
- You don't have to dunk the biscuits in the coffee if you don't want it to have a coffee flavour.
- It will still turn out fine.
Nutrition Facts : Calories 224.1, Fat 23.7, SaturatedFat 14.8, Cholesterol 84.9, Sodium 27.2, Carbohydrate 2.3, Sugar 0.1, Protein 1.7
COCOA RIPPLE CAKE
Ribbons of chocolate and chopped walnuts are layered in this sweet cake with a rich chocolate glaze.
Provided by Allrecipes Member
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F. Spray a 10-inch fluted tube pan with no-stick cooking spray.
- Combine sugar and shortening in large bowl; beat at medium speed until fluffy. Add eggs; beat well.
- 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.
- Combine hot chocolate mix and walnuts; sprinkle half of mixture over batter in pan. Repeat layers, ending with batter.
- 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.
- Transfer cake to serving plate. Drizzle with Chocolate Glaze or sprinkle with powdered sugar.
- Chocolate Glaze: 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.
Nutrition Facts : Calories 522.9 calories, Carbohydrate 65.3 g, Cholesterol 64.2 mg, Fat 26.1 g, Fiber 1.4 g, Protein 7.8 g, SaturatedFat 7.3 g, Sodium 331.1 mg, Sugar 38.5 g
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COCOA RIPPLE CAKE | CONTINENTAL | FESTIVE | RECIPE
From bawarchi.com
Cuisine ContinentalCategory Festive
- Combine the cocoa powder, sugar and chopped nuts. , Sift together the flour, salt and baking powder, adding one tbspful of this to the cocoa mixture. , Cream butter, add sugar and beat till fluffy.
- Beat in the eggs thoroughly, one at a time. , Add the flour and the vanilla and milk alternatively, beating well after each addition. , The batter has to be beaten well and will be of a soft consistency. , Spoon 1/2 of the batter into the pan, sprinkle half of the cocoa mixture over it. , Repeat this, ending with a layer of batter. , Bake in a moderate oven at 350 degree F for 35 to 40 minutes. , Remove from oven and cool in the pan for 5 minutes and then turn out. , Serve warm or cool with whipped cream.,.
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