Cocoa Ripple Squares
Country Woman
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When my four children were growing up, this was a frequent birthday treat. Now, my grandchildren request it. (I am the grandmother of three and great-grandmother of one.) It also could be served at a tea or at a card party.
-Phyllis Rank, Wapato, Washington
SERVINGS: 9
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 35 min.
Ingredients:
- 1/2 cup shortening
- 1 cup sugar, divided
- 2 eggs
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2/3 cup milk
- 2 tablespoons baking cocoa
- 2/3 cup chopped walnuts, divided
- 3 tablespoons butter
Directions:
In a mixing bowl, cream shortening and 3/4 cup sugar. Add eggs; beat until light and fluffy. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Set aside.
Combine cocoa, 1/3 cup walnuts and remaining sugar. Spoon a third of the batter into a greased 9-in. square baking pan. Sprinkle with half of the cocoa mixture. Dot with half of the butter. Repeat layers; top with remaining batter.
Sprinkle with remaining walnuts. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings.