Of all the sweet flavors out there, you really can’t go wrong with tried and true chocolate and vanilla. This tasty combo always seems to do the trick no matter what you’re baking. But there’s one particular recipe we’re drooling over that takes chocolate and vanilla to a whole new level. Valerie Bertinelli’s Cocoa Ripple Cake is the scrumptious new recipe you’ll want to add to your dessert pile ASAP.
Not only does this recipe yield a cake that is absolutely delicious, it’s super easy to make, too. For this recipe, you’ll want to begin with some prep work. Make sure your oven is pre-heated to 350 degrees Fahrenheit and spray a Bundt pan with nonstick cooking spray.
Now, let’s dive into the recipe. Start with the dry ingredients — combing the flour, baking powder, and a dash of salt into a bowl. In a separate bowl, you’ll add the cocoa powder, walnuts, sugar, and a bit more salt. Combine those ingredients, and set that bowl aside.
For this next part, you’re going to want to take some room temperature butter and combine it with the rest of your sugar in a third bowl. Mix it up with a mixer, then add your eggs and vanilla extract until everything is evenly combined. Remember that initial flour mixture? It’s time to add that to your wet ingredients! Try doing it three batches at a time so everything distributes evenly. This is also the time when you’ll alternate adding in the milk.
Next, it’s time to alternate your batter and your walnut and cocoa mix from earlier. Start with a layer of batter that you’ll smooth into the pan. Then, add a layer of the walnut and cocoa mix. A note from Bertinelli — make sure all your chocolate is covered so it’ll stay between the layers. The chocolate mixture might peek through, but don’t worry. It’ll still be delicious!
Get the full recipe from The Food Network.
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