Cocoa Ripple Squares

• 1/4 cup shortening
• 8 tablespoons sugar, divided
• 1 egg
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup 2% milk
• 6 tablespoons chopped walnuts, divided
• 1 tablespoon baking cocoa
• 2 tablespoons butter, softened

1. In a small bowl, cream shortening and 6 tablespoons sugar. Beat in egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Set aside. Combine 3 tablespoons walnuts, cocoa and remaining sugar.
2. Spoon a third of the batter into a 9x5-in. loaf pan coated with cooking spray. Sprinkle with half of the cocoa mixture; dot with half of the butter. Carefully repeat layers. Top with remaining batter and walnuts.
3. Bake at 350u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

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

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