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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.

Yields 9 servings.

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