Chocolate Strawberry Shortcakes

Chocolate Strawberry Shortcakes

Chocolate Strawberry Shortcakes

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Shortcakes is one of the greatest desserts, especially when using fresh strawberries.  These chocolate strawberry shortcakes are a great treat to serve to guests.

Taste of Home Test Kitchen

 

Chocolate Strawberry Shortcakes Recipe

 

Chocolate Strawberry Shortcakes

1 quart fresh strawberries, sliced

2/3 cup sugar, divided

2 cups flour

¼ cup baking cocoa

½ tsp. baking soda

2 tsp. baking powder

¼ tsp. salt

½ cup cold unsalted butter

2/3 cup plus 1 Tbsp. miniature semi-sweet chocolate chips, divided

¾ cup half-and-half cream

1 egg white, lightly beaten

1 Tbsp. coarse sugar

½ pint heavy whipping cream

3 Tbsp. confectioners’ sugar

¾ cup hot fudge ice cream topping

10 fresh strawberries or grated chocolate, optional

Grated chocolate, optional

 

Combine strawberries and 1/3 cup sugar; refrigerate if desired.  In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar.  Cut in butter and 2/3 cup chips until crumbly.  Add half-and-half and stir until just moistened.

Divide dough into 8 patties, about ¾ inch thick.  Place on parchment paper-lined baking sheets.  Brush with egg whites; sprinkle with coarse sugar and remaining chips.

Bake at 450 F. for 13 minutes or until toothpick inserted near the center comes out clean.  Cool.  Meanwhile, in a small bowl, beat whipping cream and confectioners’ sugar until stiff peaks form.  Refrigerate.

To assemble, split shortcake in half.  Place cake bottoms on dessert plates.  Top with about two-thirds of strawberries, whipped cream and fudge topping.  Replace shortcakes tops; top with remaining berries. Cream and topping.  Garnish with chocolate if desired.            8 servings

 

(Recipe for Chocolate Strawberry Shortcakes was on www.tasteofhome.com, 2014)

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Raspberry Fudge Torte

Raspberry Fudge Torte

Raspberry Fudge Torte

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

 www.tasteofhome.com

 

This special-occasion cake impressed all who see and taste it.  People are surprised to hear this torte starts with a simple cake mix…they’re sure I bought it at a bakery.

            Julie Hein                                                                                           York, Pennsylvania

 

Raspberry Fudge Torte Recipe

Raspberry Fudge Torte

1 pkg. devil’s food cake mix (regular size)

1 cup (8 oz.) sour cream

¾ cup water

3 eggs

1/3 cup canola oil

1 tsp. vanilla

1 cup miniature semi-sweet chocolate chips

Ganache:   1 cup (6 oz.) semi-sweet chocolate chips

½ cup heavy cream

1 Tbsp. butter

Raspberry Cream:   1 pkg. (10 oz.) frozen sweetened raspberries, thawed

3 Tbsp. sugar

4 tsp. cornstarch

½ cup heavy whipping cream, whipped

Fresh raspberries and mint, optional

In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Fold in miniature chips.

Pour into (3) three greased and floured 9 inch round baking pans.  Bake at 350 F. for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

For raspberry cream, mash and strain raspberries, reserving juice; discard seeds.  In a small saucepan, combine sugar and cornstarch; stir in raspberry juice.  Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened.  Place in a bowl; chill for 30 minutes.  Fold in whipped cream.

Place one cake layer on a serving plate; spread with half of the ganache.  Top with second cake layer and the raspberry cream.  Top with remaining cake layer; spread with remaining ganache.  Store in the refrigerator.             12 serving

(Recipe for Raspberry Fudge Torte was in tasteofhome.com)

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