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Page 10 · column 5 of 6 · from the scan, no model involved
Chocolate Shortcakes V/4 cups self-rising soft wheat flour 1/3 cup sugar 3 Tbsps. unsweetened cocoa 1/2 cup butter or margarine 1/2 cup semisweet chocolate' pieces 1/2 cup milk Preheat oven to 450 degrees. | Combine flour, sugar and cocoa. Cut butter or margarine into dry ingre-' dients until mixture resembles! coarse crumbs. Add chocolate! pieces. Stir in milk just until moist-1 ened. Spread dough in greased 8-in. J, round baking pan, building up edges ' slightly. Bake 15 to 18 minutes. Cool! on wire rack 10 minutes before re-! moving from pan. Cool completely ! before splitting in half horizontally. ; Spoon fruit and whippped cream 1 over bottom layer. Top with second ‘ cake layer. Spoon fruit and whipped ! cream over top. Serve wtih a hot ! fudge sauce. Makes 6 to 8 servings. ; Spicy strawberry shortcake of- ; fers a new twist to shortcake. ' Spicy Strawberry Shortcake 6 cups strawberries, sliced Sugar ; 2 cups packaged biscuit mix { 1/4 cup sugar ' 1 tsp. nutmeg j 1/4 tsp. cinnamon 1/2 cup dairy sour cream 1 egg ! Melted butter J Ice cream or whipped cream : Sweeten berries with sugar and [ refrigerate. Combine biscuit mix, t
sugar, spices, sour cream and egg’; j mix into a soft dough and spread ! evenly in greased llx9-inch pan. i Bake at 40 degrees 20 minutes or un- j til golden. Brush immediately with ! melted butter. Cut into 12 squares. ! Spoon strawberries over warm J shortcake and top with ice cream or j ' 1 See SHORTCAKES, p. 11
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