Cocoa Ripple Ring
Sifted all purpose flour
Instant cocoa dry or 2
-tablespoon regular cocoa
Plus 1/4 cup sugar with nuts
Broken california walnuts
Cream together shortening, sugar, and eggs until light and fluffy.
Sift together flour, salt, and baking powder. Add to creamed mixture
alternately with milk, beating well after each addition. Spoon 1/3 of
the batter into well greased 6 1/2 cup ring mold or 9 x 9 x 2 inch
pan. Mix instant cocoa and nuts; sprinkle half over batter in pan;
dot with half the butter. Repeat layers, ending with batter. BAke at
350 degrees for 35 minutes or till done. Let stand 5 minutes; turn
out of mold. Serve warm.