Red Velvet Shortcakes

• 1 pkg. (2-layer size) white cake mix
• 4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, melted
• 1 Tbsp. red food colouring
• 5 cups fresh strawberries, quartered Safeway 1 lb For $3.99 thru 02/09
• 1/2 cup sugar, divided
• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 2 cups thawed Cool Whip Whipped Topping

1. Cover bottoms of 2 (9-inch) round pans with parchment paper; spray with cooking spray.
2. Prepare cake batter as directed on package; blend in chocolate and food colouring.
3. Pour into prepared pans.
4. Bake 22 to 25 min.
5. or until toothpick inserted in centres comes out clean.
6. Cool cakes in pans 10 min.
7. Invert onto wire racks; gently remove pans.
8. Cool cakes 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 colouring, fresh strawberries, sugar, cream cheese, topping

Taken from www.kraftrecipes.com/recipes/red-velvet-shortcakes-146266.aspx (may not work)