Yield: 12 Servings
Measure | Ingredient |
---|---|
2 cups | Flour, all purpose |
½ cup | Sugar, granulated |
⅓ cup | Cocoa powder, unsweetened |
1 tablespoon | Baking powder |
1 teaspoon | Baking soda |
½ cup | Butter or margarine, cold |
1 cup | Buttermilk OR plain low-fat |
\N \N | Yogurt |
2 teaspoons | Sugar |
Heat oven to 375 degrees.
Grease 2 cookie sheets.
In a large bowl mix flour, granulated sugar, cocoa powder, baking powder and baking soda. Cut butter in pieces. With pastry blender or 2 knives cut butter into flour mixture until coarse crumbs form. with a fork stir in buttermilk or yogurt until mixture clumps together.
Divide in half. Put each on a cookie sheet in a 6-inch round.
Sprinkle each with sugar. Bake one at a time 20 minutes until pick inserted in center comes out clean. cool on sheet on rack 5 minutes before removing to rack to cool completely. To Make Strawberry Shortcake: Not more than 2 hours before serving. Layer with cream and berries. Top with cream. Garnish with a whole berry. Just before serving pour on chocolate topping.