SHORTCAKE:

2 c. flour
1/2 c. sugar
1/3 c. unsweetened cocoa
3 tsp. baking powder
1/4 tsp. salt
1/2 c. butter
1 c. milk
2 tbsp. sugar

FILLING:

4 to 5 c. fresh strawberries
1/4 c. sugar
1 c. whipping cream, whipped and sweetened

VELVET FUDGE SAUCE:

2 c. powdered sugar
1 c. evaporated milk
1/2 c. butter
1 tbsp. corn syrup
6 oz. pkg. (1 c.) semi-sweet chocolate chips
1 tsp. vanilla

Heat oven to 400 degrees. Grease two 9 or 8 inch round cake pans. Lightly spoon flour into measuring cup; level off. In bowl, combine flour, 1/2 cup sugar, cocoa, baking powder, and salt. With pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in milk with fork just until moistened. Spread in prepared pans. Sprinkle 2 tablespoons sugar over dough. Bake for 15 to 20 minutes or until cake begins to pull away from sides of pan. Cool 15 minutes; remove from pans. Cool completely. Reserve 5 whole strawberries for garnish. Hull and half remaining strawberries. In large bowl, combine halved strawberries and 1/4 cup sugar.

Place 1 shortcake, bottom side up, on serving plate. Top with half of strawberries and half of whipped cream. Place remaining short cake on top, right side up. Top with remaining strawberries and whipped cream. Garnish with remaining whole strawberries. Drizzle with Fudge Sauce. 12 servings.

Velvet Fudge Sauce: In medium saucepan, combine powdered sugar, milk, butter, corn syrup, and chocolate chips. Cook over medium heat until mixture boils, stirring constantly. Reduce heat to low; cook 8 minutes, stirring constantly. Remove from heat; stir in vanilla. Can be served over ice cream as well. Cover; store in refrigerator. 2 2/3 cups.