---------- Recipe via Meal-Master (tm) v8.05

     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.

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