Dark Chocolate-Covered Strawberry Cake
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By
Stephanie Wise
Updated Apr 12, 2016
The romance of chocolate-covered strawberries serve as the inspiration for our chocolate-covered strawberry cake made from Betty Crocker™ Super Moist™ white cake mix, strawberry-flavored gelatin and dark chocolate frosting.
Dark Chocolate-Covered Strawberry Cake
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- Prep Time 25 min
- Total 5 hr 30 min
- Servings 8
- Ingredients 8
Ingredients
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- 1 box (4-serving size) Jell-O™ strawberry-flavored gelatin
- 1 package (15 oz) frozen strawberries with sugar, thawed, pureed
- 4 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 2 containers Betty Crocker™ Rich & Creamy dark chocolate frosting
- Fresh strawberries for garnish
Instructions
-
Step1Heat oven to 350°F. Grease bottom and sides of 2 (9-inch) round cake pans with shortening, or spray with cooking spray.
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Step2In 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.
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Step3Bake 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.
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Step4Refrigerate cooled cakes 4 hours or overnight to make icing the cake easier.
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Step5Place 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.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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