"Ribbons of chocolate and chopped walnuts are layered in this sweet cake with a rich chocolate glaze." — Crisco Baking Sticks®
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Crisco® Original No-Stick Cooking Spray
1 1/2 cups
Crisco® All-Vegetable Shortening or Crisco® Baking Sticks All-Vegetable Shortening*
large eggs, lightly beaten
Pillsbury BEST® All Purpose Flour
1 1/3 cups
sweetened hot chocolate mix
2 (1 ounce) squares
semi-sweet baking chocolate, chopped
Crisco® All-Vegetable Shortening or Crisco® Baking Sticks All-Vegetable Shortening
hot water, plus additional if needed
Delicious! Even though I overbaked it, it didn't dry out! The chocolate inside was a great idea, gave it a pretty design and tastes yummy. I did not use the Chocolate Glaze, I sprinkled with powdered sugar (which was the other suggestion) and I did not use Crisco Baking Sticks, I used margarine instead. Thanks for the recipe, tastes great.
* Percent Daily Values are based on a 2,000 calorie diet.
Cocoa Ripple Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 235
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