Cocoa Ripple Squares

READY IN: 55mins
Recipe by Sweet Diva MJ

This is a delicious snack cake. It freezes well and packs well - great for lunch boxes, road trips or picnics. The recipe states to bake it in a 9" square pan, but an 11x7" baking dish works just as well.

Top Review by AZPARZYCH

Very light and moist cake that is not overly sweet. I like the layers of chocolate rather than messy frosting on top. Will make this again it is so easy! Made for May 'farm Cooking' with Andi Tag 5/2010.

Ingredients Nutrition


  1. In a mixing bowl, cream shortening and 3/4 cup sugar. Add eggs; beat until light and fluffy.
  2. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  3. Set aside.
  4. Combine cocoa, 1/3 cup walnuts and remaining sugar.
  5. Spoon a third of the batter into a greased 9" square baking pan.
  6. Sprinkle with half of the cocoa mixture.
  7. Dot with half of the butter.
  8. Repeat layers; top with remaining batter.
  9. Sprinkle with remaining walnuts.
  10. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
  11. Serve warm.
  12. Yield: 9 servings.

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