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Cocoa Ripple Squares

Cocoa Ripple Squares


  • 1/2 cup shortening
  • 1 cup granulated 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 or margarine


  1. In a mixing bowl, cream shortening and 3/4 cup sugar.
  2. Add eggs; beat until light and fluffy.
  3. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Set aside.
  4. Combine cocoa, 1/3 cup walnuts and remaining sugar.
  5. Spoon a third of the batter into a greased 9-inch square baking pan.
  6. Sprinkle with half of the cocoa mixture.
  7. Dot with half of the butter.
  8. Repeat layers; top with remaining batter.
  9. Sprinkle with remaining walnuts.
  10. Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean.
  11. Serve warm.

Yield: 9 servings


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