Cocoa Ripple Squares Recipe

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Cocoa Ripple Squares Recipe
Cocoa Ripple Squares Recipe photo by Taste of Home
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Cocoa Ripple Squares Recipe

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Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

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

Nutritional Facts

1 piece: 299 calories, 18g fat (5g saturated fat), 47mg cholesterol, 221mg sodium, 31g carbohydrate (17g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 6 servings.
Originally published as Cocoa Ripple Squares in Cooking for 2 Winter 2008, p43

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