Red Velvet Shortcakes

1. 1

   Cover bottoms of 2 (9-inch) round pans with parchment paper; spray with cooking spray.

2. 2

   Prepare cake batter as directed on package; blend in chocolate and food colouring.

3. 3

   Pour into prepared pans.

4. 4

   Bake 22 to 25 min.

5. 5

   or until toothpick inserted in centres comes out clean.

6. 6

   Cool cakes in pans 10 min.

7. 7

   Invert onto wire racks; gently remove pans.

8. 8

   Cool cakes completely.

9. 9

   Toss berries with 2 Tbsp.

10. 10

    sugar; set aside.

11. 11

    Beat cream cheese and remaining sugar in large bowl with mixer until blended.

12. 12

    Whisk in Cool Whip.

13. 13

    Cut each cake layer into 8 wedges.

14. 14

    Serve topped with Cool Whip mixture and berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.