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Cocoa Ripple Squares Recipe

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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

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9 Servings
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 large bowl, cream shortening and 3/4 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Set aside.
Combine the 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.

Nutrition Facts: 1 serving (1 piece) equals 380 calories, 22 g fat (6 g saturated fat), 60 mg cholesterol, 348 mg sodium, 41 g carbohydrate, 1 g fiber, 7 g protein.

Cocoa Ripple Squares published in Country Woman March/April 1998, p33

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