• 12servings
  • 70minutes
  • 614calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D, E
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 ounces unsweetened chocolate, chopped

  2. 1/2 cup boiling water

  3. 1 cup shortening

  4. 1-3/4 cups sugar

  5. 4 eggs

  6. 2 teaspoons vanilla extract

  7. 2-1/4 cups all-purpose flour

  8. 1-1/2 teaspoons salt

  9. 1/2 teaspoon baking soda

  10. 1/4 teaspoon baking powder

  11. 1 cup buttermilk

  12. 1-1/2 cups black walnuts


  14. 6 tablespoons butter, cubed

  15. 1/3 cup 2% milk

  16. 1/3 cup sugar

  17. 2 ounces unsweetened chocolate, chopped

  18. 1 tablespoon light corn syrup

  19. 1/4 teaspoon salt

  20. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Chocolate Ring Cake Recipe photo by Taste of Home 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.

  2. 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.

  3. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

  4. 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. Yield: 12 servings.


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