Valerie breaks out the Bundt pan to make an irresistible treat that features a chocolate ripple running through vanilla cake!#ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #CocoaRippleCakeStream more of Valerie's #HomeCooking on Max! #StreamOnMaxGet the recipe https://foodtv.com/3P5vBjISubscribe to Food Network http://foodtv.com/YouTubeValerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Cocoa Ripple CakeRECIPE COURTESY OF VALERIE BERTINELLILevel: EasyTotal: 1 hr 5 min (includes cooling time)Active: 20 minYield: 6 to 8 servingsIngredientsNonstick cooking spray, for the pan1 1/2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon kosher salt2 tablespoons cocoa powder1/3 cup chopped walnuts1 cup granulated sugar1/2 cup (1 stick) unsalted butter, at room temperature2 large eggs, at room temperature2 teaspoons vanilla extract2/3 cup whole milk, at room temperatureConfectioners sugar, for servingDirectionsPreheat the oven to 350 degrees F. Spray a 6-cup Bundt pan or loaf pan with nonstick cooking spray and set aside.Add the flour, baking powder and 1/4 teaspoon salt to a medium bowl and whisk to combine. Set aside. Add the cocoa powder, walnuts, 1/4 cup granulated sugar and the remaining 1/4 teaspoon salt to a small bowl and mix to combine. Set aside.Add the butter and remaining 3/4 cup granulated sugar to a large bowl. Mix with a hand mixer until fluffy, about 2 minutes. Add the eggs and vanilla and mix until evenly combined. Add the flour mixture in three batches, alternating with the milk and beginning and ending with the flour. Mix until just combined.Add a third of the batter to the base of the prepared pan and use a spoon or offset spatula to spread it into a very thin, even layer. Top the batter with half of the cocoa-walnut mixture. Repeat the process, layering half of the remaining batter followed by the remaining cocoa-walnut mixture, ending with the final third of the batter.Transfer the pan to the oven to bake until a toothpick inserted into the cake comes out clean, about 30 minutes. Let the cake cool in the pan for 10 minutes before inverting it on a serving platter. Let cool slightly. Dust the cake with confectioners sugar, then slice the cake and dust the slices with confectioners sugar if desired.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork TIKTOK: https://www.tiktok.com/@foodnetwork Valerie Bertinelli's Cocoa Ripple Cake | Valerie's Home Cooking | Food Networkhttps://www.youtube.com/watch?v=1hTg_j0RA18