CHOCOLATE STRAWBERRY SHORTCAKE

CAKE:

• 1 1/2 all-purpose flour
• 1/2 salt
• 1/2 tsp. baking soda
• 1 tbs.. baking powder
• 1/2 cup granulated sugar
• 1 cup buttermilk
• 2 tbs. granulated sugar
• 1 tbs. brown sugar
• 1/3 Golden Crisco shortening/ or margarine
• 2 squares unsweetened chocolate, melted and cooled
• 2 tbs. orange liqueur or orange juice

TOPPING:

• 3 squares semi-sweet chocolate
• 1 tbs.. butter
• 1 quart strawberries
• 1 container (lL) frozen whipped topping, thawed

CAKE:
Combine flour, baking soda, salt, baking powder and 1/2 cup granulated sugar in large bowl. Cut in shortening until mixture resembles coarse meal. Blend in buttermilk and chocolate; mix well. Spread into 2 greased and floured 9" round layer cake pans. Combine 2 tbs.. granulated sugar and brown sugar and sprinkle over both layers. Bake at 400F for 12-15 minutes, or until cake begins to pull away from sides of pan. Cool. Drizzle each cake layer with 1 tbs liqueur.

TOPPING:
Partially melt chocolate with butter over hot water. Remove from heat and continue stirring until chocolate completely melted. Wash strawberries and dry thoroughly. For garnish on top of cake, dip bottom often strawberries in chocolate. Place on waxed paper. Chill until chocolate is firm. Hull and wash remaining berries.

ASSEMBLY:
Place one cake layer on serving plate and top with all the sliced strawberries and half of whipped topping. Cover with second cake layer. Top with remaining whipped topping and whole sipped strawberries. Drizzle remaining melted chocolate over top of cake. Refrigerate.

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