Cocoa Ripple Cake

Ingredient

• Crisco® Original No-Stick Cooking Spray
• 1 1/2 cups granulated sugar
• 1 cup Crisco® All-Vegetable Shortening
• OR 1 stick Crisco® All-Vegetable Shortening Sticks
• 4 large eggs, lightly beaten
• 3 cups Pillsbury BEST® All Purpose Flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/3 cups milk
• 2/3 cup sweetened hot chocolate mix
• 1/2 cup chopped walnuts

CHOCOLATE GLAZE

• 2 (1 oz.) squares semi-sweet baking chocolate, chopped
• 2 tablespoons Crisco® All-Vegetable Shortening OR 2 tablespoons Crisco® All-Vegetable Shortening Sticks
• 3/4 cup powdered sugar
• 2 tablespoons hot water, plus additional if needed

CHOCOLATE GLAZE

1. COOK and stir baking chocolate and shortening in heavy small saucepan over low heat just until melted. Remove from heat; stir in powdered sugar and 2 tablespoons hot water. Stir in additional hot water, if necessary, 1⁄2 teaspoon at a time, until glaze is smooth and of drizzling consistency. Makes about 1⁄2 cup.