Title: Raspberry Shortcakes with Two Sauces
Categories: Cheesecakes, Chocolate
Yield: 9 servings
1 c All-purpose flour
1 c Sugar
1/2 ts Each: baking soda and salt
1/4 ts Baking powder
1/4 c Water
1/2 c Buttermilk
1/4 c Shortening
1 Egg
1/2 ts Almond extract
2 oz Unsweetened chocolate
Melted & cooled
1/2 c Chopped almonds; if desired
Hot fudge sauce; (see
-recipe)
Creamy almond sauce; (see
-recipe)
3 c Raspberries or sliced
-strawberries
Recipe by: SUMMER DESSERTS
Heat oven to 350 degrees. Grease and flour square pan,
9x9x2" or 8x8x2". Beat all ingredients except raspberries
in large bowl on low speed 30 sec, scraping bowl
constantly. Beat on high speed 3 minutes, scraping bowl
occasionally. Pour into pan. Bake 35-40 minutes or until
toothpick inserted in center comes out clean. Cool on wire
rack. Prepare Hot Fudge and Creamy Almond Sauces. Cut cake
into 9 squares; split shortcakes. Fill each shortcake with
Hot Fudge Sauce, Creamy Almond Sauce and about 1/4 cup
raspberries. Top with Hot Fudge Sauce. Garnish with
remaining raspberries.
