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Fudge Ripple Squares

Fudge Ripple Squares
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
9 ServingsPrep: 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.
© Taste of Home 2013

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Fudge Ripple Squares (continued)

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.
© Taste of Home 2013