Dark Chocolate Strawberry Margarita Cake Recipes

STRAWBERRY MARGARITA CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or lightly spray bottom only of 13x9-inch pan. Add enough water to drink mix to measure 1 1/4 cups.
• In large bowl, beat cake mix, drink mix, oil and egg whites with electric mixer on low speed 2 minutes. Pour into pan. Bake and cool and directed on box for 13x9-inch pan.
• Gently stir lime peel into whipped topping; spread over top of cake. Garnish with strawberries. Store covered in refrigerator.

CHOCOLATE STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour three round 9-inch baking pans.
• Sift flour, 2 1/4 cup sugar, baking powder, and salt together in a bowl; cut shortening into flour mixture until fine crumbs are formed.
• Beat egg whites, milk, strawberry syrup, and vanilla extract into flour mixture with an electric mixer on low for 1 minute; increase to high until smooth and blended, about 2 more minutes, scraping the sides of the bowl frequently.
• Pour batter into prepared baking pans.
• Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 25 to 30 minutes.
• Place chocolate in a small microwave-safe bowl; heat on High in microwave until melted, about 1 minute. Stir chocolate until smooth.
• Beat cream cheese and 1/3 cup sugar in a large bowl with an electric mixer on High until combined, 1 minute; stir chocolate into mixture until well mixed.
• Gently fold whipped topping, pudding mix, and chocolate sandwich cookies into cream cheese mixture to form the filling.
• Spread about 1/3 filling on top of one cake. Place second cake atop filling layer. Repeat with a filling layer, the third cake, and a final layer of filling on top.

DARK CHOCOLATE-COVERED STRAWBERRY CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 2 (9-inch) round cake pans with shortening, or spray with cooking spray.
• In large bowl, stir together cake mix and gelatin mix with whisk. With electric mixer, beat in pureed strawberries on medium speed. Beat in eggs one at a time. Add oil and water; beat about 2 minutes or until smooth. Divide batter evenly between cake pans.
• Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans 20 minutes. Carefully invert cakes onto cooling racks. Cool completely, about 45 minutes.
• Refrigerate cooled cakes 4 hours or overnight to make icing the cake easier.
• Place 1 cake, right side up, on serving plate. Spread frosting on top of cake. Place second cake layer, upside down, on top of frosted cake. Spread frosting over top and sides to completely cover cake. (You may not need all of second container of frosting.) Garnish cake with fresh strawberries.