Ingredients for Cocoa Ripple Squares
- Shortening
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 3/4 cup unsweetened cocoa powder
- 1/2 cup chopped walnuts
- 1 1/2 cups butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
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How to Make Cocoa Ripple Squares
- Preheat your oven to 350°F (175°C). Grease and flour a 9x9 inch square baking pan or an 11x7 inch baking dish.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a small bowl, combine the melted butter, cocoa powder and milk until smooth.
- Pour half of the batter into the prepared pan. Drizzle the chocolate mixture evenly over the batter. Pour the remaining batter on top. Gently swirl the batters together with a knife or toothpick for a ripple effect.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached.
- Let the cake cool completely in the pan before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
90g
Fat
33g
Carbs
13g
