Printable | Taste of Home

Cocoa Ripple Squares

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

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;

Printed from tasteofhome.com Aug 27, 2008

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Cocoa Ripple Squares cont.

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.