Yield: 25 squares
| Measure | Ingredient |
|---|---|
| 1 cup | All-purpose flour |
| ½ teaspoon | Baking powder |
| ¼ teaspoon | Salt |
| ⅓ cup | Cocoa |
| ⅓ cup | Shortening, softened |
| 1 cup | Sugar |
| 1 \N | Egg |
| ¼ cup | Milk |
| ½ cup | Walnuts, chopped |
Preheat oven to 350oF. Grease an 8" square baking pan. Stir flour, baking powder, salt and cocoa together. In large bowl, cream shortening, sugar and egg until light and fluffy. Add milk. Gradually mix in flour mixture. Stir in walnuts. Spread in greased pan. Bake 25-30 minutes, or until top springs back when touched lightly with finger. Cut into squares while warm. Cool in pan.
Source: Marian Hoffman, Whitman's Chocolate Cookbook. Typed by Linda Howard.