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Full Online Book HomeLearning KitchenDesserts - Shortcake - Strawberry Chocolate Shortcake
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Desserts - Shortcake -  Strawberry Chocolate Shortcake Post by :jhaines Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1763

Click below to download : Desserts - Shortcake - Strawberry Chocolate Shortcake (Format : PDF)

Desserts - Shortcake - Strawberry Chocolate Shortcake

Serves 10

3 1/2 cups baking mix (like Bisquick)
2/3 cup sugar
1/2 cup baking cocoa
1 cup milk
1/3 cup butter or margarine, melted
1 egg white, optional
2 teaspoons sugar, optional
1 (16 oz) container Cool Whip, about
about 3 pints fresh strawberries
1 cup chocolate syrup


Combine biscuit mix, sugar and cocoa. Stir in milk and melted butter, mix well. Drop by 1/3 cupfuls at least 3 inches apart onto a greased baking sheet, making 10 cakes. Mound the batter high as these will spread and flatten as they bake. (Optional, beat egg white until foamy, brush over shortcakes. Sprinkle with 2 tspn sugar.)

Bake at 400 degrees for 15-18 minutes. Cool on wire racks.

Set aside 10 whole strawberries; slice remaining strawberries. Split shortcakes horizontally. Spoon whipped cream and sliced berries between cake layers. Spoon remaining whipped cream on top. Spoon with chocolate syrup, top with a whole berry. (Note: the towers toppled if we put much inside, so we mounded extra Cool Whip and berries on the side.)
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2 1/4 cups all-purpose flour 4 teaspoons baking powder 2 tablespoons white sugar 1/4 teaspoon salt 1/3 cup shortening 1 egg 2/3 cup milk 3 pints fresh strawberries 1/2 cup white sugar 2 cups whipped cream Slice strawberries and marinate them in 1/2 cup of white sugar. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan. In a medium bowl combine flour, baking powder, 2 tablespoons white sugar and salt. With a pastry blender cut in shortening until mixture resembles coarse crumbs. Make a well in center and add beaten
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4 cups sifted all purpose flour 2 teaspoons salt 1 cup shortening 2 slightly beaten eggs (reserve one tablespoon) 3/4 cup sugar 1 cup sour cream 2 teaspoons baking soda 2 teaspoons vanilla Filling:1/2 cup firmly packed brown sugar1/4 cup granulated sugar3 tablespoons cornstarch1 (1 pound 14 ounce) can crushed pineapple3/4 cup chopped pecansSift together the flour and salt into large mixing bowl. Cut in 1 cup shortening until particles are fine. Combine beaten eggs (reserve one tablespoon), sugar, sour cream, soda and the vanilla. Add to flour mixture and mix well. Knead on lightly floured surface 8 to
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