Cocoa Ripple Squares Recipe

Cocoa Ripple Squares Recipe photo by Taste of Home

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This moist and tender cake from Phyllis Rank of Wapato, Washington is rippled with layers of chocolate and chopped walnuts. It's great for snacking or even breakfast on a cold winter day.

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Cocoa Ripple Squares Recipe

Prep: 15 min. Bake: 25 min.

Yield: 6 Servings

15 25 40

Ingredients

1/4 cup shortening
8 tablespoons sugar, divided
1 egg
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup 2% milk
6 tablespoons chopped walnuts, divided
1 tablespoon baking cocoa
2 tablespoons butter, softened

Directions

In a small bowl, cream shortening and 6 tablespoons sugar. Beat in egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Set aside. Combine 3 tablespoons walnuts, cocoa and remaining sugar.
Spoon a third of the batter into a 9-in. x 5-in. loaf pan coated with cooking spray. Sprinkle with half of the cocoa mixture; dot with half of the butter. Carefully repeat layers. Top with remaining batter and walnuts.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 6 servings.

Nutritional Facts 1 piece equals 299 calories, 18 g fat (5 g saturated fat), 47 mg cholesterol, 221 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Cocoa Ripple Squares in Cooking for 2 Winter 2008, p43