BASIC CAKE
1 c Ghirardelli Unsweetened 2 1/3 c Unsifted cake flour
-Cocoa 2 ts Baking soda
2 c Boiling water 1/2 ts Baking powder
1 c Melted butter 1/2 ts Salt
2 1/2 c Sugar Additional- for Great
4 Eggs -Strawberry Chocolate
2 ts Vanilla
SHORTCAKE
1 c Heavy whipping cream Strawberries
2 tb Powdered sugar 2 oz Ghirardelli Semi-Sweet
1/2 ts Vanilla -Chocolate
DIRECTIONS: Mix cocoa with boiling water, stirring with wire whip until
smooth. Cool in refrigerator while preparing other ingredients. In large
mixer bowl, beat butter with sugar, eggs, and vanilla on high speed 5
minutes. Sift flour with baking soda, baking powder and salt. On low speed,
add dry ingredients alternately with cocoa and liquid, starting and ending
with flour. (Do not overbeat.) Divide batter into 2 round pans (9 x 1 1/2″)
lined with buttered waxed paper. Bake at 350-F for 30 to 35 minutes or
until cake tests dry with a toothpick. Cool in pans for 10 minutes; remove
cake and cool on racks. Use 1 layer of cake for Great Strawberry Chocolate
Shortcake dessert. The second layer may be frozen for other great chocolate
desserts- or the 2 layers may be frosted together.
For shortcake: Whip cream with powdered sugar and vanilla. Spread over top
of 1 layer of cake. Arrange fresh strawberries on top. Melt chocolate and
drizzle over berries. Chill to firm chocolate. Makes 8 servings.
Yields
8 servings