Chocolate Ring Cake
Ingredients
- 3 ounces unsweetened chocolate, chopped ⓘ
- 1/2 cup boiling water ⓘ
- 1 cup shortening ⓘ
- 1-3/4 cups sugar ⓘ
- 4 eggs ⓘ
- 2 teaspoons vanilla extract ⓘ
- 2-1/4 cups all-purpose flour ⓘ
- 1-1/2 teaspoons salt ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/4 teaspoon baking powder ⓘ
- 1 cup buttermilk ⓘ
- 1-1/2 cups black walnuts ⓘ
- 6 tablespoons butter, cubed ⓘ
- 1/3 cup 2% milk ⓘ
- 1/3 cup sugar ⓘ
Instructions
- In a small bowl, stir chocolate and boiling water until chocolate is melted; cool for 10 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture.
- Combine the flour, salt, baking soda and baking powder; add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in walnuts.
- Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- For frosting, in a small saucepan, combine the butter, milk, sugar, chocolate, corn syrup and salt. Cook and stir over low heat until blended. Remove from the heat; stir in vanilla. Beat with a mixer for 15 minutes or until mixture begins to thicken. Refrigerate until frosting reaches spreading consistency. Frost top and sides of cake. Refrigerate leftovers.
Nutrition & Diet Analysis (per serving)
1246
kcal
62% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).