Cocoa Ripple Squares Food

COCOA RIPPLE SQUARES

Steps:

• 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 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
• Serve warm.
• Yield: 9 servings.

COCOA KRISPIES SQUARES

Steps:

• Melt chips and peanut butter in top of double boiler.
• Add to Cocoa Krispies.
• Press into a buttered pan; refrigerate and cut into squares, when ready to serve.

COCOA HUGS SQUARES

Steps:

• Place cereal in a large bowl; set aside.
• In a microwave-safr bowl, combine the butter and marshmallows.
• Microwave, uncovered on high for 3 minutes; stir.
• Continue cooking until smooth, stirring every minute.
• Add chocolate chips and stir until melted.
• Pour over cereal; stir until well coated.
• spread evenly in a greased 13 x 9 inch pan.
• Arrange kisses in rows over the top.
• Cool before cutting.

CHOCOLATE RIPPLE COOKIE SQUARES

Steps:

• Preheat oven to 350 degrees.
• Butter a 13" x 9" cake pan.
• Heat together chocolate chips, sweetened condensed milk and 2 tbsp. butter over low heat, stirring constantly until melted and smooth.
• Set aside.
• Mix together brown sugar, eggs, melted butter and vanilla until smooth.
• Stir in remaining ingredients.
• Mix well.
• Spread half in prepared pan.
• Spread chocolate mixtures evenly over base.
• Dot spoonfuls of remaining batter on top.
• Spread lightly with knife to cover filling.
• Bake for 30 to 35 minutes or until set.
• Cool completely, then cut into square.

COCOA RIPPLE RING

Steps:

• Preheat oven to 350°F.
• Generously butter a 6 and 1/2 cup ring mold or similarly sized bundt pan.
• Cream together butter and sugar.
• Add the eggs and beat until light and fluffy.
• Sift together the flour, salt and baking powder.
• Add the dry ingredients alternately with the milk to the creamed butter/sugar/egg mixture, beating well after each addition.
• Mix together the filling ingredients.
• Pour 1/3 of the batter into the prepared mold.
• Sprinkle half the filling over the batter.
• Carefully add another third of the batter.
• Sprinkle with the remaining filling.
• Add the balance of the batter.
• Bake for 35 minutes, or until tester comes out clean.
• Remove from oven and let stand for 5 minutes.
• Invert and unmold cake.
• Dust with a sprinkling of confectioners' sugar through a sieve.
• Pour yourself a cup of tea and enjoy.

CHOCOLATE BUTTERSCOTCH RIPPLE SQUARES

Steps:

• Heat butterscotch chips, condensed millk and 2 tbsp butter over low heat, stirring constantly until melted and smooth. Set aside.
• Mix together brown sugar, eggs, melted butter, and vanilla until smooth. Stir in remaining ingredients. Mix well.
• Spread half in prepared 13" x 9" cake pan. Spread butterscotch mixture evenly over base. Dot spoonfuls of remaining batter on top. Spread lightly with knife to cover filling.
• Bake in 350 degree oven for 30 - 35 minutes or until set.
• Cool completely, then cut into squares.