Chocolate Covered Strawberry Cake

Strawberry cake is jam-packed with flavor from tangy strawberry gelatin to rich chocolate frosting.

Prep: 15 min | Yield: 16 servings

Ingredients

Cake

• 1 (18.25 ounce) box Betty Crocker® SuperMoist® white cake mix*
• 1 (4 serving size) box 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 (1 pound) container Betty Crocker® Rich & Creamy milk chocolate frosting

Instructions

1. Heat oven to 350 degrees F (325 degrees 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.

Cake

1. In large bowl, mix cake mix and gelatin.
2. Beat in water, oil and eggs with electric mixer on low speed for 30 seconds.
3. Beat on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour into pans.
4. Bake as directed on box for 9 inch round cake pans.
5. Cool for 10 minutes.
6. Remove from pans to cooling racks. Cool completely, about 1 hour.

Dipped Strawberries

1. Meanwhile, gently rinse strawberries and dry on paper towels (berries must be completely dry).
2. Line cookie sheet with waxed paper.
3. In a 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.
6. On serving plate, place top of 1 layer, cut side up; spread with 1/3 cup of the jam.
7. Add bottom half of layer, cut side down; spread with 1/3 cup jam.
8. Add top of second layer, cut side up; spread with remaining 1/3 cup jam.
9. Add bottom of remaining layer.
10. Frost side and top of cake with frosting.
11. Arrange dipped strawberries around top of cake.
12. Store in refrigerator.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

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

Per 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.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens