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"Cloud-Nine" Shortcake

Serves: 5
Total Calories: 635

Ingredients

Cake
6 eggs large
1 cup sugar
1/2 cup flour
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon vanilla extract
Topping
1 pint whipped cream (2 cups)
1/4 cup powdered sugar
2 teaspoons vanilla extract
1 pint strawberries cleaned and hulled
3 kiwi fruits
1/2 cup chocolate sauce of your choice

Directions:

1. Heat oven to 425°. Spray two 8- or 9-inch round baking pans with non-stick cooking spray. Line with aluminum foil. Spray foil.

2. To make cake, beat eggs, sugar, flour, cocoa, baking powder, and vanilla in a large bowl with electric mixer on low speed until flour and cocoa are moistened. Scrape bowl well. On high speed, beat 2 minutes or until light and foamy, scraping bowl several times. Pour into prepared pans. Bake in lower third of oven 10 to 14 minutes until a toothpick inserted in center comes out clean. Remove from oven and let stand 1 minute (cakes will fall and be level). Invert onto wire racks that have been sprayed with non-stick cooking spray. Remove foil. Cool. If not using immediately, wrap in aluminum foil to prevent drying.

3. To make topping, beat cream with powdered sugar and vanilla until stiff peaks form when beaters are lifted.

4. To assemble shortcake, slice one-third of the berries. Peel kiwifruit. Halve lengthwise and slice. Make chocolate sauce if desired. Place one cake layer on serving plate. Spread or pipe with 1 cup of the whipped cream. Arrange sliced berries and 1 sliced kiwifruit over cream. Top with second cake layer. Spread or pipe remaining cream on top. Decorate with remaining fruit. Chill up to 1 hour before serving. Drizzle with chocolate sauce.

Nutritional Facts:

Serves: 5
Total Calories: 635
Calories from Fat: 360

This "Cloud-Nine" Shortcake recipe is from the Current Calendars Cookbook. Download this Cookbook today.


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