Chocolate-Covered Strawberry Cake

Name: Chocolate-Covered Strawberry Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 16
Cuisine: Mexican
Ingredients: 473 milliliters pint -large strawberries (18 to 20 strawberries); 1 container Betty Crocker® Rich & Creamy milk chocolate frosting; 118 milliliters white vanilla baking chips; 1 box (4-serving size) strawberry-flavored gelatin; 237 milliliters seedless strawberry jam; 1 teaspoon shortening or vegetable oil; 1 box Betty Crocker® SuperMoist® white cake mix

The recipe Chocolate-Covered Strawberry Cake could satisfy your Mexican craving in roughly 2 hours. One serving contains 270 calories, 3g of protein, and 4g of fat. This recipe serves 16. This recipe covers 4% of your daily requirements of vitamins and minerals. It is perfect for Mother's Day. It is a good option if you're following a dairy free diet. Head to the store and pick up cake mix, vegetable oil, strawberry jam, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Baking Spray

Egg

Cake Mix

Gelatin

All Purpose Flour

Water

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Oven

Pour into pans.

Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.

Equipment you will use

Toothpicks

Oven

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.

Ingredients you will need

Baking Pieces

Strawberries

Shortening

Berries

Vanilla

Equipment you will use

Baking Sheet

Paper Towels

Sauce Pan

Remove from heat.

Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan.

Ingredients you will need

Strawberries

Vanilla

Dip

Equipment you will use

Sauce Pan

Place on waxed paper-lined cookie sheet. Refrigerate until coating is firm, about 30 minutes, or until serving time.

Ingredients you will need

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Spread

Jam

Add bottom half of layer, cut side down; spread with 1/3 cup jam.

Ingredients you will need

Spread

Jam

Add top of second layer, cut side up; spread with remaining 1/3 cup jam.

Ingredients you will need

Spread

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.

Ingredients you will need

Strawberries

Frosting

Equipment

Ingredients

Servings:

473milliliters

pint -large strawberries (18 to 20 strawberries)1container

Betty Crocker® Rich & Creamy milk chocolate frosting 118milliliters

white vanilla baking chips 1box

(4-serving size) strawberry-flavored gelatin 237milliliters

seedless strawberry jam 1teaspoon

shortening or vegetable oil 1box

Betty Crocker® SuperMoist® white cake mix

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try WindRacer Russian River Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 60 dollars per bottle.