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Cocoa Ripple Squares
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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; 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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |