---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Raspberry Shortcakes with Two Sauces
 Categories: Cheesecakes, Chocolate
      Yield: 9 servings
 
      1 c  All-purpose flour
      1 c  Sugar
    1/2 ts Each: baking soda and salt
    1/4 ts Baking powder
    1/4 c  Water
    1/2 c  Buttermilk
    1/4 c  Shortening
      1    Egg
    1/2 ts Almond extract
      2 oz Unsweetened chocolate
           Melted & cooled
    1/2 c  Chopped almonds; if desired
           Hot fudge sauce; (see
           -recipe)
           Creamy almond sauce; (see
           -recipe)
      3 c  Raspberries or sliced
           -strawberries
 
  Recipe by: SUMMER DESSERTS
  Heat oven to 350 degrees. Grease and flour square pan,
  9x9x2" or 8x8x2". Beat all ingredients except raspberries
  in large bowl on low speed 30 sec, 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 on wire
  rack. Prepare Hot Fudge and Creamy Almond Sauces. Cut cake
  into 9 squares; split shortcakes. Fill each shortcake with
  Hot Fudge Sauce, Creamy Almond Sauce and about 1/4 cup
  raspberries. Top with Hot Fudge Sauce. Garnish with
  remaining raspberries.
 
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