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Cocoa Ripple Squares

  • 1 cup Vegetable shortening
  • 2 Sugar, divided
  • 4 Eggs
  • 3 cups Flour
  • 4 Baking powder
  • 1 1/2 teaspoon Salt
  • 1 1/3 cup Milk
  • 4 heaping tablespoons Cocoa powder
  • 1 1/2 cups Walnuts, chopped, divided
  • 6 teaspoons Butter or margarine

    • In mixing bowl cream shortning and 1 1/2 cups of the sugar. Add eggs, beat until light and fluffy. Combine flour, baking powder and salt; add to the creamed mixture alternately with the milk, beatingwell after each addition. Set aside. Combine cocoa, 3/4 cups of the walnuts, and remaining sugar. Spoon a third of the batter into a greased 12X15 pan, sprinkle with half the cocoa mixture, dot with half the butter. Repeat layers; top withremaining batter, Sprinkle with remaining nuts. Bake 350 for 30-40 minutes, or until toothpick comes out clean. Best ifserved warm.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Lana Luckert of Martin, South Dakota. 

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