Fruity Chocolate ShortcakeIf you love Strawberry Shortcake, you will love this twist.Dessert
Preparation Time: 25 minutes
Total time: 35 minutes
2-1/2 cups biscuit mix,
1/2 cup granulated sugar,
1/3 cup cocoa powder,
1-1/4 cups milk,
3 tablespoons butter or margarine, melted,
3 cups frozen DOLE® Mango Chunks, partially thawed,
2 tablespoons brown sugar,
1 tub (8 oz.) thawed whipped topping,
Step 1: Preheat oven to 425 degrees F. Stir together biscuit mix, granulated sugar and cocoa powder. Stir in milk and melted butter until mixture is well combined.
Step 2: Pour batter into two greased 8 or 9 inch round cake pans. Bake for 12-14 minutes, or until wooden pick inserted in center comes out clean; cool 5 minutes. Carefully remove cake from pans; cool on racks.
Step 3: Place one shortcake layer on serving plate. Stir together fresh fruit and brown sugar. Spread half of the whipped topping over cake layer. Spoon a half of the fruit mixture over topping.
Step 4: Top with second cake layer. Repeat with remaining whipped topping and fruit. Serve, or refrigerate up to 1 hour before serving.