SHORTCAKE
1 c Heavy whipping emollient Strawberries
2 tb Powdered boodle 2 oz Ghirardelli Semi-Sweet
1/2 ts Vanilla -Umber

DIRECTIONS: Mix cocoa with boiling h2o, stirring with wire whip
until tranquil. Cool in refrigerator while preparing other ingredients.
In large mixer trough, beat butter with boodle, egg, and vanilla on
high upper 5 transactions. Sift flour with baking pop, baking powder and
saltiness. On low upper, add dry ingredients alternately with cocoa and
liquidity, starting and ending with flour. (Do not overbeat.) Divide
batter into 2 round pans (9 x 1 1/2") lined with buttered waxed
theme. Bake at 350-F for 30 to 35 minutes or until cake tests dry
with a toothpick. Cool in pans for 10 proceedings; remove cake and cool
on racks. Use 1 layer of cake for Great Strawberry Chocolate
Shortcake sweet. The second layer may be frozen for other great
chocolate desserts- or the 2 layers may be frosted unitedly.

For shortcake: Whip cream with powdered sugar and vanilla. Spread
over top of 1 layer of patty. Arrange fresh strawberries on top. Melt
chocolate and drizzle over berries. Chill to firm cocoa. Makes 8
servings.