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Chocolate-Covered Strawberry Cake

chocolate-covered strawberry cake Dessert
Chocolate-Covered Strawberry Cake
  • Prep 15 min
  • Total 39 min
  • Servings 16
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This strawberry cake is jam-packed with flavour thanks to its sweet jam filling and rich chocolate frosting. ...MORE + LESS -

Ingredients

Cake
1 pkg (510 g) Betty Crocker* Super Moist French Vanilla or Vanilla Cake Mix
1 pkg (4-serving size) strawberry-flavoured gelatin
1 1/4 cups (300 mL) vegetable oil
3 eggs
Dipped Strawberries
8-10 medium-large strawberries
1/2 cup (125 mL) white chocolate chips
1 tsp (5 mL) vegetable oil
Filling and Frosting
1 cup (250 mL) seedless strawberry jam
1 tub (450 g) Betty Crocker* Creamy Deluxe Chocolate or (340 g)
Whipped Chocolate Frosting (any variety)

Steps

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  • 1
    Heat oven to 350°F (180°C) or 325°F (160 °C) for dark or non-stick pans). Grease bottoms and sides of two 8-inch (20 cm) or 9-inch (23 cm) round baking pans or spray with non-stick cooking spray. In large bowl, mix cake mix and gelatin. Beat in water, oil and eggs with electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour into pans.
  • 2
    Bake as directed on package for 8-inch (20 cm) or 9-inch (23 cm) round baking 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 baking sheet with waxed paper. In small saucepan, melt white chocolate chips and oil over low heat, stirring frequently. Remove from heat.
  • 4
    Dip lower half of each strawberry into chocolate chip mixture; allow excess to drip back into saucepan. Place on waxed paper lined baking 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 (75 mL) of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup (75 mL) jam. Add top of second layer, cut side up; spread with remaining 1/3 cup (75 mL) jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Garnish the cake with dipped strawberries just before serving. Store in refrigerator.

Expert Tips

  • Tip: Split the layers by pulling a piece of unflavoured dental floss or heavy thread horizontally through the middle of the layer, moving floss in a back-and-forth motion.
  • Seedless jam can be prepared by straining strawberry jam.

Nutrition Information

Nutrition Facts

Serving Size: 16
Calories
420
% Daily Value
Total Fat
15
Saturated Fat
4 1/2
Trans Fat
2 1/2
Cholesterol
40
Sodium
35015
Dietary Fiber
0
Sugars
49
Protein
4
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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