Chocolate Covered Strawberry Cake Recipes

CHOCOLATE-DIPPED STRAWBERRY CAKE

Steps:

• Coat a 1-cup glass measuring cup and two 1 1/2-quart ovenproof bowls with cooking spray. Prepare the cake mixes. Fill the cup two-thirds full with batter; divide the rest between the bowls.
• Bake 15 minutes for the cup and 35 to 40 minutes for the bowls. Let cool. Trim the tops of the bowl cakes with a serrated knife to make them level. Sandwich the cut sides together using a little frosting.
• Trim a 1-inch slice from one side of the sandwiched bowl cakes; turn cut-side down.
• Trim a little from the side of the small cake so it will lie flat, then attach to the bowl cake with frosting as shown. Cover the cake completely with frosting and freeze until firm, 30 minutes.
• Place the cake on your serving platter. Combine the food coloring and vanilla extract in a small bowl. Gently brush on the wider half of the cake.
• Arrange the sunflower seeds in rows on the red part of the cake.
• Microwave the semisweet chocolate with the butter in 30-second intervals, stirring, until melted. Spread the chocolate over the bottom two-thirds of the cake, letting it pool around the cake.
• Arrange the mint leaves around the top of the strawberry and stick a long mint stem into the cake.
• Microwave the white chocolate in 15-second intervals, stirring, until melted. Transfer to a resealable plastic bag. Snip the corner and pipe a zigzag pattern onto the semisweet chocolate. Let set 15 minutes.

CHOCOLATE-COVERED STRAWBERRIES CAKE

Steps:

• Preheat oven to 350°. Grease and flour two 9-in. round baking pans; set aside. In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Gently fold into batter. Fold in strawberries. , Pour batter into prepared baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, combine confectioners' sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla., Spread frosting over bottom cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip whole strawberries into frosting; arrange around and on top of cake. Refrigerate leftovers.

CHOCOLATE-COVERED STRAWBERRY CAKE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

CHOCOLATE-COVERED STRAWBERRY CAKE

Steps:

• 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.