Cocoa Ripple Squares Recipe

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" 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 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm.