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Black Forest Shortcakes

cakes, desserts, fruits

1/2 cup whipping cream
1 teaspoon icing sugar
----Shortcakes----
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/3 cup cocoa powder
1 tablespoon baking powder
1/2 teaspoon (each) baking soda and salt
1/2 cup cold butter; cubed
1/2 cup sour cream
1/2 cup milk
----Cherry Sauce----
3 cups pitted halved tart cherries
1/2 cup granulated sugar
1/4 cup water
1 tablespoon lemon juice
1 tablespoon cornstarch

Shortcakes: In bowl, sift flour, sugar, cocoa, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in fine crumbs. Combine sour cream with milk; add to dry ingredients, stirring to make soft, slightly sticky dough. Gather into ball. On floured surface, knead dough gently about 8 times or until smooth. Pat into 8-inch circle. Using 3-inch round cookie cutter, cut out 6 rounds. Place on baking sheet. Bake in centre of 425°F oven for 15 to 20 minutes or until golden. Transfer to rack; let cool. Cherry Sauce: In saucepan, combine cherries, sugar, water, juice and cornstarch; bring to boil and cook, stirring, for 2 minutes or until thickened. Cover and refrigerate until cooled. Whip cream. Slice shortcakes in half horizontally; place bottom on each plate. Top with cream; spoon sauce over top. Replace top halves. Sprinkle with icing sugar.

Contributor: Canadian Living Magazine, June, 2000

Yield: 6 servings

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