While walking around the grocery store with my daughter this afternoon I picked up a box of Softasilk cake flour and I saw a recipe on the box that we decided would be a good one to try tonight. It was called a Cherry-Chocolate Shortcake. The cake itself was a little on the dry side, but the overall flavor was really good. To me it was just like a Black Forest Cake, but without the frosting. I added a little powdered sugar to the top and only used about 3/4 of a can of pie filling. I also put the whipped topping in the center instead of on the top. Might have been a prettier picture with it on top, but oh well! Too late now. Here is the recipe for anyone who is interested. Until next time......
Cherry Chocolate Shortcake
1 1/4 Cups cake flour
1 Cup sugar
1/3 Cup baking cocoa
3/4 Cup buttermilk
1/3 Cup shortening
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
2 (21-oz) cans cherry pie filling
Heat oven to 350. Grease and flour 9 inch round pan. Beat all ingredients except pie filling in a 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.
Bake 35-40 minutes or until toothpick inserted in center comes out 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.
Source: Pillsbury Softasilk Cake Flour