Black Forest Shortcakes

Source: Jan Taylor

1 2/3 cups all-purpose flour
1/2 cup Hershey's Cocoa
1/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter
1 beaten egg
3/4 cup milk
Sugar
Cherry Sauce (recipe follows)
Frozen non-dairy whipped topping, thawed

Heat oven to 450 degrees F. Lightly grease two baking sheets. Set aside.

For shortcakes, combine flour, cocoa, the 1/3 cup sugar, the baking powder and salt in large bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

Combine egg and milk; add all at once to flour mixture and stir just until moistened. Drop dough into 18 portions on prepared baking sheets. Sprinkle with additional sugar. Bake about 8 minutes or until wooden pick inserted in centers comes out clean. Cool slightly on a wire rack.

Meanwhile, prepare Cherry Sauce.

To serve, spoon about half of the sauce into six dessert dishes. Place three shortcakes in each dish. Spoon remaining warm sauce over shortcakes. Spoon whipped topping onto each serving.

Makes 6 servings.

Cherry Sauce: Combine 1/4 cup sugar and 1 tablespoon cornstarch in medium saucepan. Add 2 cups fresh or frozen (not thawed) pitted dark sweet cherries and 1/2 cup apple juice. Cook and stir over medium heat until bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in 1/4 teaspoon almond extract. Let stand for 15 minutes. Serve warm.

Makes 1 1/2 cups.

(However, I use a can of cherry pie filling.)

ENJOY!