Instructions:

Cocoa Ripple Coffee Cake

Serve this cake for morning coffee with a special beverage: Stir 1 tablespoon chocolate-flavor syrup into each cup of coffee. Top with whipped cream and a dash of ground cardamom or nutmeg.

1/2 cup butter or margarine
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 1/2 cups all-purpose flour
2/3 cup milk
1/3 cup packed brown sugar
1/3 cup chopped walnuts
2 tablespoons unsweetened cocoa powder

Beat butter or margarine in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt; beat till combined. Beat in eggs. Add flour and milk alternately to sugar mixture, beating till smooth after each addition.

Spoon one-third of batter into a greased and floured 6-cup fluted tube pan or ring mold.

Combine brown sugar, walnuts, and cocoa powder. Sprinkle half of cocoa mixture over batter.

Repeat adding layers to pan, ending with batter.

Bake in a 350 degree F oven for 25 to 30 minutes or till top springs back when lightly touched.

Cool coffee cake in pan for 5 minutes. Turn out onto serving plate. Serve warm. Makes 12 servings