Chocolate Raspberry Shortcake


Rinse lightly and add sugar (about 1/4 cup, depending on the sweetness of
the fruit) to 6 cups fresh raspberries. Set aside.

Stir together:
1 2/3 cups flour
1/2 cup sugar
1/3 cup cocoa
1 Tb baking powder, and a dash of salt

Cut in one stick of butter or margarine (1/2 cup) until mixture makes coarse
Beat together:
1 egg
2/3 cup milk

Stir into the flour mixture just until dough forms. Butter an 8" baking pan, and spread batter in, building up the edges a little. Bake at 425 for 15 to 18 minutes. Let cool 15 minutes, and turn shortcake out onto serving dish. Split the cake horizontally in half, and fill with half the reserved berries. Spoon the remaining berries (save a few for garnish) over the top of the cake, and serve with whipped cream and reserved berries. Six to eight servings.