Fudge Ripple Squares

• 1/2 cup shortening
• 1 cup 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

1. In a large bowl, cream shortening and 3/4 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Set aside.
2. Combine the cocoa, 1/3 cup walnuts and remaining sugar. Spoon a third of the batter into a greased 9-in. square baking pan. Sprinkle with half of the cocoa mixture. Dot with half of the butter. Repeat layers; top with remaining batter.
3. Sprinkle with remaining walnuts. Bake at 350u0b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

shortening, sugar, eggs, flour, baking powder, salt, milk, baking cocoa, walnuts, butter

Taken from www.tasteofhome.com/recipes/fudge-ripple-squares/ (may not work)