Raspberry Shortcakes with Two Sauces

1 c All-purpose flour
1 c Sugar
1/2 ts Each: baking soda and salt
1/4 ts Baking powder
1/4 c Water
1/2 c Buttermilk
1/4 c Shortening
1 Egg
1/2 ts Almond extract
2 oz Unsweetened chocolate melted & cooled
1/2 c Chopped almonds; if desired
Hot fudge sauce; (see recipe)
Creamy almond sauce; (see recipe)
3 c Raspberries or sliced strawberries

Heat oven to 350 degrees. Grease and flour square pan, 9x9x2" or 8x8x2". Beat all ingredients except raspberries in large bowl on low speed 30 sec, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Prepare Hot Fudge and Creamy Almond Sauces. Cut cake into 9 squares; split shortcakes. Fill each shortcake with Hot Fudge Sauce, Creamy Almond Sauce and about 1/4 cup raspberries. Top with Hot Fudge Sauce. Garnish with remaining raspberries.

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