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Fruity Chocolate Shortcake

2 1/2 cups biscuit mix
1/2 cup granulated sugar
1/3 cup coca powder
1 1/4 cup milk
3 tablespoons melted butter or margarine
3 cups peeled, sliced DOLE Mangos, Bananas or Fresh Pineapple chunks
2 tablespoons brown sugar
1 tub (8 oz.) frozen nondairy whipped topping, thawed

Directions: Preheat oven to 425F. Stir together biscuit mix, granulated sugar and cocoa powder. Stir in milk and melted butter until mixture is well combined. Pour batter into two greased 8 to 9-inch round cake pans. Bake for 12 to 14 minutes, or until a woodenpick inserted in center comes out clean. Remove cake from pans; cool on racks. Place one shortcake layer on serving plate. Stir together fresh fruit and brown sugar. Spread half of the whipped topping over cake layer. Spoon half of the fruit mixture over topping. Top with second cake layer. Repeat with remaining whipped topping and fruit. Serve, or refrigerate up to 1 hour before serving.