Chocolate Walnut Ringaling Cake
Cook time: 
Total time: 
Serves: 16 servings
  • 3 cups flour
  • ¼ tsp baking soda
  • ½ tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1¼ cups butter, softened
  • 2 cups sugar
  • 6 eggs, room temperature
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 1¼ cup lemon lime soda
  • 1 3.4oz pkg chocolate pudding mix
  • ½ cup walnuts, chopped
  1. Preheat oven to 325°F.
  2. Grease and flour 2 qt. Bundt pan.
  3. Set aside.
  4. In a medium bowl, whisk together flour, baking soda, salt and Saco Cultured Buttermilk Blend.
  5. Set aside.
  6. In a large mixing bowl, cream butter and sugar until light and fluffy, about 2 minutes.
  7. Add eggs one at a time beating well after each addition.
  8. Add vanilla and almond extract.
  9. Add the flour mixture in three additions alternately with lemon lime soda, beginning and ending with the flour mixture.
  10. In a small bowl, combine 1 cup of the cake batter with the pudding mix.
  11. Stir until smooth.
  12. Spoon ⅓ of cake batter into prepared pan.
  13. Top with a ring of the chocolate pudding mixture and sprinkle with ½ of the nuts.
  14. Repeat.
  15. Spread remaining batter over last layer.
  16. Bake for about 80 minutes until a toothpick inserted near center comes out clean.
  17. Cool cake on cooling rack and turn out.
  18. Garnish with walnuts using chocolate/cream mixture to hold nuts in place.
Recipe by SacoFoods at