"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chocolate-Covered Strawberry Cake Recipe

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This recipe for Chocolate-Covered Strawberry Cake, by , is from 'Cooking With Harmony' 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Cook-Wheeldon
Added: Friday, June 26, 2009


1 box Betty Crocker SuperMoist white cake mix
1 box (4-serving size) strawberry-flavored gelatin
1 1/4 cups water
1/3 c. vegetable oil
3 eggs

Dipped Strawberries
1 pint (2 c.) medium-large strawberries (18 - 20 strawberries)
1/2 c. white vanilla baking chips
1 tsp. shortening or vegetable oil

Filling and Frosting:

1 c. seedless strawberry jam
1 container 91lb) Betty Crocker Rich & Creamy milk chocolate frosting.

1 Heat oven to 350 (325 for dark or nonstick pans). Grease bottoms and sides of two 9-in. round cake pans with shortening and lightly four, or spray with baking spray with flour. In large bowl, mix cake mix and gelatin. Beat in water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minuets, scraping bowl occasionally (batter will be lumpy). Pour into pans.
2. Bake as directed on box for 9-inch round cake 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 cookie sheet with waxed paper. In 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. On serving plate, place top of 1 layer, cut side up; spread 1/3 c. of the jam. Add bottom half of layer, cut side down; spread 1/3 c. jam. Add top of second layer, cut side up; spread with remaining 1/3 c. jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Arrange dipped strawberries around top of cake. Store in refrigerator.

Personal Notes:
Personal Notes:
I don't always do the dipped strawberries... just depends if I can get fresh strawberries.




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