CHOCOLATE-COVERED STRAWBERRY CAKE
This Betty Crocker Strawberry cake is jam-packed with flavor from tangy strawberry jello to rich chocolate frosting. Note: White cake mix may be used with cherry jello and dark chocolate frosting and maraschino cherries with stems dried and dipped instead of strawberries- ( I use this one).
Provided by Pat Duran
Categories Other Desserts
Time 45m
Number Of Ingredients 13
Steps:
- 1. Heat oven to 350F or dark or non-stick pans 325F.
- 2. Grease bottoms and sides of two 9- inch round cake pans with shortening and lightly flour, or spray with baking spray with flour.
- 3. In large bowl, mix cake mix and gelatin. Beat in water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl(batter will be lumpy). Pour into pans evenly.
- 4. Bake for 25-30 minutes. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
- 5. Split each cake horizontally into 2 layers. On serving plate, place top of 1 layer, cut side up; spread with 1/3 c of the jam. Add bottom 1/2 of layer, cut side down; spread with 1/2 cup of jam; repeat with remaining cake layers.
- 6. Frost sides and top of cake with frosting. Arrange dipped strawberries around top of cake, if using. Store cake in refrigerator.
- 7. Dipped Strawberries: Gently rinse berries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper. In a 1-quart saucepan- melt vanilla chips and shortening over low heat , stirring frequently. Remove from heat.
- 8. Dip bottom 1/2 of each berry into vanilla chip mixture; allow excess to drip back into saucepan. Place on prepared pan. Refrigerate until coating is firm, about 30 minutes, or until serving time.
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