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Prep Time

Prep Time

25 min

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Total Time

35 min

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Calories per serving


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Ingredients (8)
  • 2-1/2 cups biscuit mix
  • 1/2 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1-1/4 cups milk
  • 3 tbsp butter or margarine, melted
  • 3 cups frozen DOLE® Mango Chunks, partially thawed
  • 2 tbsp brown sugar
  • 1 tub (8 oz.) thawed whipped topping
  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.
  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.
  3. Place one shortcake layer on serving plate.  Stir together mango and brown sugar.  Spread half of the whipped topping over cake layer.  Spoon a half of the fruit mixture over topping. 
  4. Top with second cake layer. Repeat with remaining whipped topping and fruit. Serve, or refrigerate up to 1 hour before serving.