Cocoa Ripple Squares Recipes
SKINNY COCOA SQUARES
80% less sat fat • 0% cholesterol than the original recipe. With less than half the sugar of the original, we've found a guilt-free treat to satisfy a sweets craving.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray; set aside. In a large bowl, combine all-purpose flour, whole wheat flour, flaxseeds or wheat germ, cocoa powder, baking powder, and salt. Make a well in center of flour mixture; set aside.
- In a medium bowl, whisk together egg product, sugar, oil, and milk until well mixed. Stir in zucchini and banana. Add zucchini mixture all at once to flour mixture. Stir just until moistened. Fold in chocolate pieces. Pour batter into prepared pan, spreading evenly.
- Bake about 25 minutes or until top springs back when lightly touched. Cool completely on a wire rack. Cut into squares.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 square, Sodium 80 mg, Sugar 10 g, TransFat 0 g
COCOA KRISPIES SQUARES
For anyone who loves chocolate and peanut butter. A real kid pleaser snack! Cook time is approximate.
Provided by keen5
Categories Dessert
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 243.7, Fat 12.4, SaturatedFat 5.3, Sodium 182.9, Carbohydrate 33.3, Fiber 2.3, Sugar 19.6, Protein 4.7
COCOA RIPPLE CAKE
Ribbons of chocolate and chopped walnuts are layered in this sweet cake with a rich chocolate glaze.
Provided by Allrecipes Member
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F. Spray a 10-inch fluted tube pan with no-stick cooking spray.
- Combine sugar and shortening in large bowl; beat at medium speed until fluffy. Add eggs; beat well.
- Combine flour, baking powder and salt in medium bowl. Add to shortening mixture alternately with milk, beating until smooth after each addition. Spoon about 2 cups batter into prepared pan.
- Combine hot chocolate mix and walnuts; sprinkle half of mixture over batter in pan. Repeat layers, ending with batter.
- Bake 50 minutes or until toothpick inserted near center comes out clean. Cool on wire rack 10 minutes. Remove from pan. Remove to wire rack to cool completely.
- Transfer cake to serving plate. Drizzle with Chocolate Glaze or sprinkle with powdered sugar.
- Chocolate Glaze: Cook and stir baking chocolate and shortening in heavy small saucepan over low heat just until melted. Remove from heat; stir in powdered sugar and 2 tablespoons hot water. Stir in additional hot water, if necessary, 1/2 teaspoon at a time, until glaze is smooth and of drizzling consistency. Makes about 1/2 cup.
Nutrition Facts : Calories 522.9 calories, Carbohydrate 65.3 g, Cholesterol 64.2 mg, Fat 26.1 g, Fiber 1.4 g, Protein 7.8 g, SaturatedFat 7.3 g, Sodium 331.1 mg, Sugar 38.5 g
COCOA RIPPLE SQUARES
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.
Provided by Sweet Diva MJ
Categories Dessert
Time 55m
Yield 9 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 384.2, Fat 23, SaturatedFat 6.7, Cholesterol 59.7, Sodium 327, Carbohydrate 41.1, Fiber 1.5, Sugar 22.6, Protein 5.7
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