Chocolate-Covered Strawberry Cake

PREP TIME 15 Min
TOTAL TIME 2 Hr

SERVINGS 16

Cake
1 box Betty Crocker® SuperMoist® white cake mix
1 box (4-serving size) strawberry-flavored gelatin
1 1/4 cups water
1/3 cup vegetable oil
3 eggs

Dipped Strawberries
1 pint (2 cups) medium-large strawberries (18 to 20 strawberries)
1/2 cup white vanilla baking chips
1 teaspoon shortening or vegetable oil

Filling and Frosting
1 cup seedless strawberry jam
1 container (1 pound) Betty Crocker® Rich & Creamy milk
    chocolate frosting

1. Heat oven to 350°F (325°F 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 into pans.

2. 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.

3. 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.

4. 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.

5. 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. Store in refrigerator.

Expert Tips:
Split the layers by pulling a piece of unflavored dental floss or heavy thread horizontally through the middle of the layer, moving floss in a back-and-forth motion.

Skip the dipped strawberries and just serve a fresh strawberry with each cake serving.

If using oil rather than shortening when making dipped strawberries, garnish the cake just before serving. The coating made with oil will soften quickly.

Nutrition Information: 1 Serving (1 Serving) Calories 420 (Calories from Fat 140), Total Fat 15g (Saturated Fat 4 1/2g, Trans Fat 2 1/2g), Cholesterol 40mg; Sodium 350mg; Total Carbohydrate 67g (Dietary Fiber 0g, Sugars 49g), Protein 4g

Exchanges: 1 Starch; 3 1/2 Other Carbohydrate; 3 Fat

Carbohydrate Choices: 4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph provided courtesy of Betty Crocker. Used with permission.