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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 9 |
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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. Ingredients:
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 |
Directions:
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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