Cherry-chocolate shortcake

(from quack’s recipe box)

BUTTERMILK SUBSTITUTE: Warm 1 cup milk slightly (30 seconds) then stir well, repeat until warmed through, and add 1 tbsp cider vinegar. Allow this mixture to set while putting the rest of the ingredients for the recipe together; and use the same amount of soured milk as is called for buttermilk in the recipe.

Source: Pillsbury Softasilk

Categories: cakes

Ingredients

  • 1-1/4 cups cake flour
  • 1 cup white sugar
  • 1/3 cup baking cocoa
  • 3/4 cup buttermilk
  • 1/3 cup shortening, or butter, or margarine
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1 egg
  • 42 oz cherry pie filling

Directions

  1. Heat oven to 350F. Grease and flour 9-inch round cake pan.

  2. Beat all ingredients, except pie filling, in medium bowl with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.

  3. Bake 35 to 40 minutes or until toothpick inserted in center comes clean. Cool 10 minutes; remove from pan. Cool completely. Split layer horizontally in half. Fill and top cake with pie filling. Serve with whipped topping and chocolate chips if desired.

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