---------- Recipe via Meal-Master (tm) v8.05
       Title: Raspberry Shortcakes with Two Sauces
  Categories: Cheesecakes, Chocolate
       Yield: 9 servings
       1 c  All-purpose flour
       1 c  Sugar
     1/2 ts Each: baking soda and salt
     1/4 ts Baking powder
     1/4 c  Water
     1/2 c  Buttermilk
     1/4 c  Shortening
       1    Egg
     1/2 ts Almond extract
       2 oz Unsweetened chocolate
            Melted & cooled
     1/2 c  Chopped almonds; if desired
            Hot fudge sauce; (see
            Creamy almond sauce; (see
       3 c  Raspberries or sliced
   Heat oven to 350 degrees. Grease and flour square pan,
   9x9x2 or 8x8x2". Beat all ingredients except raspberries
   in large bowl on low speed 30 sec, scraping bowl
   constantly. Beat on high speed 3 minutes, scraping bowl
   occasionally. Pour into pan. Bake 35-40 minutes or until
   toothpick inserted in center comes out clean. Cool on wire
   rack. Prepare Hot Fudge and Creamy Almond Sauces. Cut cake
   into 9 squares; split shortcakes. Fill each shortcake with
   Hot Fudge Sauce, Creamy Almond Sauce and about 1/4 cup
   raspberries. Top with Hot Fudge Sauce. Garnish with
   remaining raspberries.