| Chocolate Strawberry Shortcake
Preparation time: 25 minutes. Baking time: 10 to 12 minutes. Oven temperature: 425ºF. Serves: 8 to 10. 2 1/2 cups of all-purpose flour
1/2 cup of granulated sugar
1/3 cup of unsweetened cocoa powder
2 1/2 teaspoons of baking powder
1/4 teaspoon of salt
1/4 cup of butter or margarine
1 1/4 cup of whipping cream
1 teaspoon of vanilla
1 beaten egg
1 pint of fresh strawberries, sliced for
garnish |
|
Filling
1 carton (16 oz.) ricotta cheese
1/3 cup of granulated sugar
1 teaspoon of vanilla
1/2 cup of semi-sweet chocolate chips
In a medium bowl, stir together flour, sugar, cocoa powder, baking soda and salt. With a pastry blender, cut in the butter until mixture resembles cornmeal. In another bowl, combine cream, vanilla and egg. Add all at once to flour mixture. Stir just until moistened. Mixture will be stiff. Spread mixture in 2 greased 8 or 9 inch round cake pans. Bake at 425ºF. for 10 to 12 minutes until a wooden pick inserted in center comes out clean. Immediately turn out layers onto wire racks. Cool. For filling, stir together ricotta cheese, sugar, vanilla and chocolate chips. Place 1 cake layer on a serving plate. Spread with half the filling. Layer cake. Ice cake with remaining filling. Garnish with sliced berries. |