Strawberry Chocolate Chip Shortcake
- 1 c. sugar, divided
- 1/2 c. butter, softened
- 1 egg
- 2 tsp. vanilla extract, divided
- 1 1/2 c. all-purpose flour
- 1/2 tsp. baking powder
- 1 c. Hershey's mini chips, divided
- 2 c. dairy sour cream
- 2 eggs
- 2 c. frozen nondairy whipped topping, thawed
- fresh strawberries, rinsed and halved
- Heat oven to 350u0b0. Grease 9-inch spring-form pan. Beat 1/2 cup sugar and butter in large bowl. Add 1 egg and 1 teaspoon vanilla; beat until creamy. Gradually add flour and baking powder, beating until smooth; stir in 1/2 cup mini chips. Press mixture onto bottom of prepared pan. Stir together sour cream, remaining 1/2 cup sugar, 2 eggs and remaining 1 teaspoon vanilla in medium bowl; stir in remaining 1/2 cup mini chips. Pour over mixture in pan. Bake 50 to 55 minutes or until almost set in center and edges are lightly browned. Cool completely on wire rack; remove side of pan. Spread whipped topping over top. Cover. Refrigerate.
sugar, butter, egg, vanilla, flour, baking powder, chips, sour cream, eggs, frozen nondairy whipped topping, fresh strawberries
Taken from www.cookbooks.com/Recipe-Details.aspx?id=120117 (may not work)