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Chocolate Shortcakes

2 c Flour, all purpose

1/2 c Sugar, granulated

1/3 c Cocoa powder, unsweetened

1 tb Baking powder

1 ts Baking soda

1/2 c Butter or margarine, cold

1 c Buttermilk OR plain low-fat

Yogurt 2 ts 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.





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