Directions

1. Preheat oven to 425ºF.  Stir together biscuit mix, granulated sugar and cocoa powder.  Stir in milk and melted butter until mixture is well combined.
   
2. Pour batter into greased 8 or 9-inch round cake pans.  Bake for 12 to 14 minutes, or until a wooden pick inserted in center comes out clean; cool 5 minutes.  Carefully remove cake from pans; cool on racks.
3. Place one shortcake layer on serving plate.  Stir together fruit and brown sugar.  Spread half of the whipped topping over cake layer.  Spoon half of the fruit mixture over topping.
4. Top with second cake layer.  Repeat with remaining whipped topping and fruit.  Serve, or refrigerate up to 1 hour before serving.