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
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-inch 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 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Serve warm.
