Chocolate-Strawberry Cake

It has fresh fruit.  Therefore, it is not bad for you.  

Right?

Okay.  Maybe not.  Still.  It’s really fun for a special celebration.  We enjoyed  it as a Valentine’s treat.  It  takes a little more time to make, but it’s not hard and the results are so pretty! 

The recipe starts with a boxed cake mix, but you definitely could make your own from scratch cake for the layers instead.  This chocolate frosting is so good.  Not too sweet and it tastes like French silk pie!! :)

CHOCOLATE-STRAWBERRY CAKE

CAKE:
1 chocolate cake mix
1 package instant chocolate pudding mix
4 eggs
1 cup sour cream
1/4  cup vegetable oil
3/4 cup water 

Dump it all in a bowl and mix on low for 30 seconds.  Scrape bowl and beat for 2 additional minutes.  Pour into 2 greased and floured 9” cake pans.  Bake at 350 degrees 28-32 minutes or until cakes test done with a toothpick.  Cool in pans 10 minutes.  Remove from pans  and cool completely on wire racks.  

CHOCOLATE BUTTERCREAM FROSTING:
1 cup butter, softened
2/3 cup unsweetened cocoa powder
5 to 5-1/3 cups powdered sugar
2/3 cup half and half, cream or milk
1-1/2 teaspoons vanilla

Sift the sugar and cocoa together to remove any lumps.  Cream butter.  Blend in vanilla.  Add powdered sugar and cocoa alternately with the cream.  Beat well; until desired texture is achieved. 

STRAWBERRIES:
1 pound fresh strawberries

Wash, hull and core.  Place with points up onto paper towels and allow to air dry. 

CHOCOLATE SCROLLS:
2 ounces semi-sweet chocolate or 1/4 cup semi-sweet chocolate chips

Melt until smooth.

ASSEMBLY: 
Frost the cooled cake layers with chocolate buttercream. 

Put the  melted chocolate into a zipper bag and snip off a tiny part of one corner.  Pipe squigglies onto wax paper and refrigerate until cool and solid.

Use the remaining chocolate to drizzle onto the frosted cake.

Arrange the strawberries on top and gently push the cooled chocolate scrolls into the frosting. 

The end.  

More recipes at Tasty Tuesday and Tempt My Tummy Tuesday :)