Chocolate peach and berry shortcake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Flour |
| ½ | cup | Sugar |
| ¼ | cup | Unsweetened cocoa |
| Powder | ||
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| 4 | ounces | Butter or margarine |
| 1 | Egg | |
| ¾ | cup | Milk |
| ½ | cup | Semisweet chocolate |
| Chips | ||
| 1½ | cup | Heavy cream; whipped |
| 8 | cups | Fresh strawberries, peaches, |
| & raspberries; cut-up | ||
Directions
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:30
1. Preheat oven to 450°F. In a medium bowl, combine flour, sugar, cocoa, baking powder, and baking soda. Cut in butter until mixtire resembles coarse crumbs. Stir in egg, milk, and chocolate chips just until moistened.
2. Spread dough in a greased 9-inch round cake pan. Bake 15 to 16 mins, or until a cake tester inserted in center comes out clean; do not overbake. Let cool in pan until barely warm.
3. To serve, cut warm shortcake into wedges. Split each wedge horizontally in half. Place bottom halves on indiviual derving plates. Top with a little whipped cream and a generous spoonful of fruit. Replace top of shortcake. Top with more fruit and whipped cream. Serve immediately.