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Cookbook Collection Breads

Representative image for Cocoa Ripple Ring
AI-generated representative image. See the image credit below.
RecipeBreadsYield: Serves 16Cook time: 35 min

Cocoa Ripple Ring

Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 65. Vision transcription from the scanned page; needs review.

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Ingredients

  • 1 1/4 cups all-purpose flour
  • 2/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/3 cup milk
  • 1/3 cup cooking oil
  • 2 eggs
  • 1/4 cup presweetened cocoa powder (not low calorie)
  • 1/3 cup chopped walnuts
  • Powdered Sugar Glaze (see recipe, below)

Instructions

  1. In a bowl combine first 3 ingredients. Add milk and oil; beat with an electric mixer on low speed until blended. Beat on high for 2 minutes. Add eggs; beat 2 minutes.
  2. Pour 3/4 cup batter into a greased and floured 6-cup fluted tube pan or 5 1/2-cup ring mold. Mix cocoa powder and nuts; sprinkle half of mixture over batter in pan. Repeat layers.
  3. Bake in a 350° oven for 30 to 35 minutes or till a toothpick inserted near the center comes out clean. Cool 5 minutes. Remove from pan. Drizzle with Powdered Sugar Glaze.

Source and image provenance

Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.

Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.

Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.

BHG1989needs-reviewimage-source-ai-generatedimage-representative