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