Red Velvet Shortcakes

• 1 pkg. (2-layer size) white cake mix
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
• 1 Tbsp. red food coloring
• 5 cups fresh strawberries, quartered Safeway 1 lb For $3.99 thru 02/09
• 1/2 cup sugar, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2 cups thawed COOL WHIP Whipped Topping

1. Cover bottoms of 2 (9-inch) round pans with waxed paper; spray with cooking spray.
2. Prepare cake batter as directed on package; blend in chocolate and food coloring.
3. Pour into prepared pans.
4. Bake 22 to 25 min.
5. or until toothpick inserted in centers comes out clean.
6. Cool 10 min.
7. ; remove to wire racks.
8. Cool completely.
9. Toss berries with 2 Tbsp.
10. sugar; set aside.
11. Beat cream cheese and remaining sugar in large bowl with mixer until blended.
12. Whisk in COOL WHIP.
13. Cut each cake layer into 8 wedges.
14. Serve topped with COOL WHIP mixture and berries.

white cake, chocolate, red food coloring, fresh strawberries, sugar, philadelphia cream cheese

Taken from www.kraftrecipes.com/recipes/red-velvet-shortcakes-144698.aspx (may not work)