Mango Chocolate Shortcake
A sweet, simple, delicious shortcake.
Ingredients
2-½ cups biscuit mix
½ cup granulated sugar
⅓ cup cocoa powder
1-¼ cups milk
3 tablespoons melted butter
3 cups DOLE Frozen Mango Chunks partially thawed
2 tablespoons packed brown sugar
1 tub (8 oz) thawed whipped topping
Directions
- Preheat oven to 425ºF. Stir together biscuit mix, granulated sugar and cocoa powder. Stir in milk and melted butter until mixture is well combined.
- Pour batter into greased 8 or 9-inch round cake pans. Bake for 12 to 14 minutes, or until a wooden pick inserted in center comes out clean; cool 5 minutes. Carefully remove cake from pans; cool on racks.
- Place one shortcake layer on serving plate. Stir together fruit and brown sugar. Spread half of the whipped topping over cake layer. Spoon half of the fruit mixture over topping.
- Top with second cake layer. Repeat with remaining whipped topping and fruit. Serve, or refrigerate up to 1 hour before serving.