Cocoa Ripple Ring Bundt Cake

Ingredients:

1 1/2 cups all purpose flour
1/2 tsp. salt
2 tsp. baking powder
1/2 cup (1 stick) butter
3/4 cup granulated sugar
2 eggs
3/4 tsp. vanilla
3/4 cup milk

Cocoa Ring:

1/4 cup unsweetened cocoa (has to be powder, not block)
1/2 cup sugar



Make It:

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.

The original Better Homes and Gardens recipe used Crisco shortening instead of butter.  This is a coffee cake.