Betty Crocker
<http://www.bettycrocker.com/recipes/chocolate-covered-strawberry-cake/e84789e5-f11b-4ecb-b696-d8dec08c5f86?mscsprofile=3c79f0c7ea3162b2ad2d24472df6467fd23e9e5749eec01cfa963ff66b3bf4e924558f779523aabbe6f1bdb79ba19aaab94a2115d7bfa904a39e4e57ed1cc2694d265d8c9e71369aef13a7d114cf73e6f766cfe5d46e8f8844e9807f76fa63acc19832b4a969fb3dd9d5eb32b3e5be8b85ac3f82db57ff4bd0109db64d0e7d8b>
Chocolate-Covered Strawberry Cake
Strawberry cake is jam-packed with flavor from tangy strawberry gelatin
to rich chocolate frosting.
Yield
Serves 16
Active Time
15 min
Total Time
2 hr
Categories
cake, dessert
------------------------------------------------------------------------
Ingredients
*
For Cake
o 1 box Betty Crocker® SuperMoist® white cake mix
o 1 box (4-serving size) strawberry-flavored gelatin
o Water, vegetable oil and whole eggs called for on cake mix box
*
For Dipped Strawberries
o 1 pint (2 cups) medium-large strawberries (18 to 20 strawberries)
o 1/2 cup white vanilla baking chips
o 1 teaspoon shortening or vegetable oil
*
for Filling and Frosting
o 1 cup seedless strawberry jam
o 1 container Betty Crocker® Rich & Creamy milk chocolate frosting
------------------------------------------------------------------------
Instructions
*
1. 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease
and lightly flour bottoms and sides of two 9-inch round cake
pans, or spray with baking spray with flour. In large bowl, mix
cake mix and gelatin. Beat in water, oil and whole eggs with
electric mixer on low speed 30 seconds, then on medium speed 2
minutes, scraping bowl occasionally. Pour into pans.
2. 2 Bake 28 to 33 minutes or until toothpick inserted in center
comes out clean. Cool 10 minutes. Remove from pans to cooling
racks. Cool completely, about 1 hour.
3. 3 Meanwhile, gently rinse strawberries and dry on paper towels
(berries must be completely dry). Line cookie sheet with waxed
paper. In 1-quart saucepan, melt vanilla baking chips and
shortening over low heat, stirring frequently. Remove from heat.
4. 4 Dip lower half of each strawberry into vanilla chip mixture;
allow excess to drip back into saucepan. Place on waxed
paper-lined cookie sheet. Refrigerate until coating is firm,
about 30 minutes, or until serving time.
5. 5 Split each cake layer horizontally into 2 layers. On serving
plate, place top of 1 layer, cut side up; spread with 1/3 cup of
the jam. Add bottom half of layer, cut side down; spread with
1/3 cup jam. Add top of second layer, cut side up; spread with
remaining 1/3 cup jam. Add bottom of remaining layer. Frost side
and top of cake with frosting. Arrange dipped strawberries
around top of cake. Store covered in refrigerator.
------------------------------------------------------------------------
Notes
Split the layers by pulling a piece of unflavored dental floss horizontally
through the middle of the layer, moving floss in a back-and-forth motion.
Skip the dipped strawberries and just serve a fresh strawberry with each cake
serving.
If using oil rather than shortening when making dipped strawberries, garnish
the cake just before serving. The coating made with oil will soften quickly.
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
[email protected]
[email protected]
<*> To unsubscribe from this group, send an email to:
[email protected]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
