Chocolate-Covered Strawberry Cake
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
16
ingredients
- 1 (18 ounce) box betty crocker supermoist white cake mix
- 1 (3 ounce) package strawberry gelatin
- 1 1⁄4 cups water
- 1⁄3 cup vegetable oil
- 3 eggs
- 2 cups medium-large strawberries (18-20 Strawberries)
- 1⁄2 cup white vanilla baking chips
- 1 teaspoon shortening or 1 teaspoon vegetable oil
- 1 cup seedless strawberry jam
- 1 (1 lb) container betty crocker rich & creamy milk chocolate frosting
directions
- Heat oven to 350 (325 for dark or nonstick pans). Grease bottoms and sides of two 9-inch round cake pans with shortening and lightly flour, or spray with baking spray with flour.
- 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 occasionally (batter will be lumpy). Pour in pans.
- Bake as directed on box for 9-inch round cake pans. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, 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 frequesntly, Remove from heat.
- Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Regrigerate until coating is firm, about 30 minutes, or until serving time.
- Split each cake 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. Place 5 strawberries on top of cake. Store in refrigerator.
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Reviews
-
This cake is fabulous!!!!!! Made it for a birthday-people were asking for seconds, even the birthday girl who NEVER takes seconds of anything!!!! I used raspberry preserves (all I had) and added a layer of chocolate pudding in the middle. Instead of canned frosting, topped the cake with KillerTaste Bud's Pudding Frosting~recipe # 292078. Dipped strawberries in white and dark chocolate for contrast. A fun, yet very tasty cake-even the pink color is festive! Will make again. Thank you for sharing!!!!!!
RECIPE SUBMITTED BY
Tandy Higgins
United States