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.

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