Move Cocoa Ripple Cake to Sweet folder.

diff --git a/recipes/cocoa_ripple_cake.mdwn b/recipes/cocoa_ripple_cake.mdwn
deleted file mode 100644 (file)
index 6abe230..0000000
--- a/recipes/cocoa_ripple_cake.mdwn
+++ /dev/null
@@ -1,37 +0,0 @@
-[[!meta title="Cocoa Ripple Cake"]]
-
-Adapted from Valerie Bertinelli (https://www.foodnetwork.com/recipes/valerie-bertinelli/cocoa-ripple-cake-12882609)
-
-2835 cal/recipe
-
-## Ingredients
-
-+ 1 1/2 c all-purpose flour
-+ 2 tsp baking powder
-+ 1/2 tsp salt
-+ 3 tbsp cocoa powder
-+ 1/3 c chopped walnuts
-+ 1 c granulated sugar
-+ 1/2 cup (1 stick) unsalted butter, at room temperature
-+ 2 large eggs, at room temperature
-+ 2 tsp vanilla extract
-+ 2/3 c whole milk, at room temperature
-
-## Directions
-
-+ Preheat the oven to 350 F.
-+ Spray a 6-cup Bundt pan or loaf pan with nonstick cooking spray and dust with flour.
-+ Add the flour, baking powder and 1/4 teaspoon salt to a medium bowl and whisk to combine.
-+ 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.
-+ Add the butter and remaining 3/4 cup granulated sugar to a large bowl.
-+ Beat butter and sugar until fluffy, about 2 minutes.
-+ Add the eggs and vanilla to creamed butter 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. Do not overmix.
-+ Add a third of the batter to the prepared pan and spread it into a 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 and 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.
-
-[[!tag "cocoa powder" walnut]]

diff --git a/recipes/sweet/cocoa_ripple_cake.mdwn b/recipes/sweet/cocoa_ripple_cake.mdwn
new file mode 100644 (file)
index 0000000..6abe230
--- /dev/null
+++ b/recipes/sweet/cocoa_ripple_cake.mdwn
@@ -0,0 +1,37 @@
+[[!meta title="Cocoa Ripple Cake"]]
+
+Adapted from Valerie Bertinelli (https://www.foodnetwork.com/recipes/valerie-bertinelli/cocoa-ripple-cake-12882609)
+
+2835 cal/recipe
+
+## Ingredients
+
++ 1 1/2 c all-purpose flour
++ 2 tsp baking powder
++ 1/2 tsp salt
++ 3 tbsp cocoa powder
++ 1/3 c chopped walnuts
++ 1 c granulated sugar
++ 1/2 cup (1 stick) unsalted butter, at room temperature
++ 2 large eggs, at room temperature
++ 2 tsp vanilla extract
++ 2/3 c whole milk, at room temperature
+
+## Directions
+
++ Preheat the oven to 350 F.
++ Spray a 6-cup Bundt pan or loaf pan with nonstick cooking spray and dust with flour.
++ Add the flour, baking powder and 1/4 teaspoon salt to a medium bowl and whisk to combine.
++ 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.
++ Add the butter and remaining 3/4 cup granulated sugar to a large bowl.
++ Beat butter and sugar until fluffy, about 2 minutes.
++ Add the eggs and vanilla to creamed butter 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. Do not overmix.
++ Add a third of the batter to the prepared pan and spread it into a 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 and 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.
+
+[[!tag "cocoa powder" walnut]]