3 tablespoons butter or
margarine, melted
3 cups Dole* mangoes,
bananas or fresh
Tropical Gold*
pineapple chunks
2 tablespoons packed
brown sugar
1 8-ounce tub frozen
nondairy whipped
topping, thawed
Fruity Chocolate Shortcake
Dole
2 1/2 cups biscuit mix
1/2 cup granulated sugar
1/3 cup cocoa powder
1 cup milk
Preheat oven to 425°F. Grease two 8-inch round
cake pans.
1 medium Dole* banana,
mashed (1/3 cup)
In a bowl, stir together biscuit mix, granulated sugar
and cocoa powder. Stir in milk, mashed banana and
melted butter until the mixture is well combined.
Pour the batter into the prepared pans. Bake for
12-14 minutes, or until a wooden pick inserted in
the center comes out clean. Let cool for 5 minutes.
Carefully remove the cake from the pans; let cool
on racks.
In a bowl, stir together fresh fruit and brown sugar.
Place 1 shortcake layer on a serving plate. Spread half
of the whipped topping over the cake layer. Spoon
half of the fruit mixture over the topping. Top with
the second cake layer. Repeat with the remaining
whipped topping and fruit.
Serve immediately, or refrigerate for up to 1 hour.
Makes 8 servings.
Nutritional;information: Each serving has
404 calories, 5 g protein, 59 g carbohydrates,
17 g fat, 10 g saturated fat, 16 mg cholesterol,
552 mg sodium.
Brands may vary by region; substitute a similar product.
Preheat oven to 350°F. Grease and flour a 12-cup
fluted tube pan or 10-inch tube pan.
Combine butter, sugar and vanilla in a large bowl;
beat until fluffy. Add eggs and beat well.
Stir together flour, 1 teaspoon baking soda and salt.
Add alternately with buttermilk to the butter
mixture, beating until well blended.
Measure 2 cups batter into a small bowl; stir in syrup
and remaining 1/4 teaspoon baking soda. Add coconut, if desired, to the remaining vanilla batter; pour
into the prepared pan. Pour the chocolate batter over
the vanilla batter in the pan; do not mix.
Bake for 60-70 minutes, or until a wooden pick
inserted in the center comes out clean. Cool for 15
minutes, then remove from the pan to a wire rack.
Let cool completely; glaze or frost as desired.
Makes 20 servings.
Note: To make sour milk, use 1 tablespoon white
vinegar plus milk to equal 1 cup.
1 cup ( 2 sticks) butter or
margarine, softened
2 cups sugar
2 teaspoons vanilla
extract
3 large eggs
2 3/4 cups all-purpose flour
1 1/4 teaspoons baking
soda, divided
1/2 teaspoon salt
1 cup buttermilk or sour
milk (see note)
1 cup Hershey’s Syrup
1 cup sweetened coconut
flakes (optional)
Chocolate Syrup Swirl Cake
The Hershey Company
