1. Heat oven to 425°. Mix Bisquick, sugar and cocoa in medium bowl. Stir in margarine and milk until soft dough forms.
2. Drop dough by 6 spoonfuls onto ungreased cookie sheet.
3. Bake 10 to 12 minutes or until knife inserted in center of shortcake comes out clean. Cool 5 minutes. Split warm shortcakes. Fill with ice cream, strawberries, bananas and fudge topping. Top with whipped topping, cherries and, if desired, additional fudge topping.
HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 450°. Use 2 tablespoons sugar.
NUTRITION FACTS: 1 Serving: Calories 520 (Calories from Fat 180) Fat 20g (Saturated 7g) Cholesterol 25mg Sodium 720mg Carbohydrate 81g (Dietary Fiber 3g) Protein 7g % DAILY VALUE: Vitamin A 14% Vitamin C 40% Calcium 18% Iron 12% DIET EXCHANGES: Not Recommended.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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