Chocolate Shortcake
Recipe by: Timm
2 cups all-purpose flour
4 teaspoons Baking Powder
1 Dash salt
1/2 cup white sugar
5 tablespoons unsweetened cocoa powder
1/2 cup cold butter
1/2 cup milk
2 eggs beaten
1 1/2 teaspoons Vanilla Extract
Raspberry Sauce (recipe follows)
2 cups sweetened whipped topping
2 pints strawberries
Raspberry Sauce:
12 ounces raspberries
1/8 teaspoon Orange Extract
Combine first five ingredients; mix well. With two
forks or a pastry blender cut in butter until mixture
forms fine crumbs. Combine milk, eggs, and Vanilla
Extract. Stir into flour mixture until a soft dough
forms. Spread this mixture into a greased 9-x13-inch
baking dish (dough will be stiff). Bake at 425
degrees F. for 8 to 10 minutes or until shortcake
tests done. Remove to wire rack and cool 3 minutes.
Cut into equal size pieces (cake can even be cut into
fun shapes like hearts) and place on wire rack.
Split horizontally then cover with a clean towel and
cool completely.
To assemble, spoon a small quantity of Raspberry Sauce
onto individual serving plates. Place bottom layer of
shortcake on sauce. Spoon on some of the whipped topping,
some of the strawberries, top of shortcake, a dollop of
topping, and a few more strawberries.
Preparation of Raspberry Sauce
Puree all sauce ingredients in food processor or blender.
Strain through a fine mesh sieve or cheesecloth
to remove seeds.
