WHITE CHOCOLATE-STRAWBERRY TRES LECHES CAKE

White Chocolate-Strawberry Tres Leches Cake image

Provided by @MakeItYours

Number Of Ingredients 7

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1 pkg. (2-layer size) white cake mix
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
7 oz. BAKER'S White Chocolate, divided
1 can (12 oz.) evaporated milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 cups fresh strawberries, divided
2-1/2 cups thawed COOL WHIP Whipped Topping, divided

Steps:

Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending dry gelatin mix into batter before pouring into prepared pans. Cool cakes completely in pans. Pierce cakes with large fork at 1/2-inch intervals.
Melt 6 oz. chocolate as directed on package. Blend milk and sour cream in blender until blended. Add melted chocolate; mix well. Pour over cakes, re-piercing if necessary, until milk mixture is completely absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate. (See tip.)
Cut 3 strawberries in half; set aside. Slice remaining berries. Place 1 cake layer on plate; top with 1/3 cup COOL WHIP and all but 1 cup sliced berries. Cover with 1/3 cup of the remaining COOL WHIP and remaining cake layer. Frost top and side of cake with remaining COOL WHIP. Arrange remaining 1 cup sliced berries around base of cake. Garnish with chocolate curls and reserved strawberry halves.