FUDGE LOVER'S STRAWBERRY TRUFFLE CAKE
Indulge in a decadent chocolate cake dessert bursting with fresh strawberries and enrobed in rich ganache.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- Meanwhile, in large bowl, place chopped chocolate; set aside. In 2-quart saucepan, heat whipping cream and butter over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate; stir until smooth.
- Line bottom of 9-inch springform pan with waxed paper. Cut cake into 1-inch cubes. In large bowl, beat half of the cake cubes on low speed until cake is crumbly. Add remaining cake cubes and 1 3/4 cups of the ganache (reserve remaining ganache for topping). Beat on low speed 30 seconds, then on medium speed until well combined (mixture will look like fudge). Fold in 2 cups cut-up strawberries. Spoon mixture into springform pan; smooth top. Cover with plastic wrap; freeze about 45 minutes or until firm enough to unmold.
- Run knife around side of pan to loosen cake mixture. Place serving plate upside down on pan; turn pan and plate over. Frost side and top of cake with reserved ganache. Arrange strawberry halves on top of cake.
- In small microwavable bowl, microwave baking chips and 1/2 teaspoon oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Refrigerate until ready to serve. Best served the same day.
Nutrition Facts : Calories 630, Carbohydrate 65 g, Cholesterol 95 mg, Fat 6 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 47 g, TransFat 1 g
NEAPOLITAN CAKE
I received this easy recipe from a friend. It's a pretty cake for birthday parties. I like to add some strawberry extract to the pink portion of the batter. -Marianne Waldman, Brimfield, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Divide batter into three equal portions. , Pour one portion into a greased and floured 10-in. fluted tube pan. Stir red food coloring into another portion; carefully spoon into pan. Stir chocolate syrup and cocoa into remaining batter; carefully spoon into pan. Do not swirl., Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 222 calories, Fat 7g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 301mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY FUDGE CAKE
Strawberries and Chocolate. What more can you ask for. This is guaranteed to be a hit at your next dinner party.
Provided by schafs
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350; coat 2 8" round cake pans with cooking spray.
- In large bowl, beat brownie mix, eggs, oil, 1/3 cup water and extract until blended, 1 minute; stir in chips.
- Divide batter between pans and bake 35 minutes.
- Puree strawberry topping until smooth.
- Poke holes into hot cakes; spread with topping; cool in pans 30 minutes on racks; Remove from pans and cool completely.
- Place one cake layer on plate and spread with 1 1/2 cups frosting, then top with remaining layer.
- Spread top& sides with remaining frosting.
- Garnish with whole or sliced strawberries.
Nutrition Facts : Calories 424.7, Fat 22.9, SaturatedFat 5.2, Cholesterol 52.9, Sodium 125.7, Carbohydrate 54.3, Fiber 1.2, Sugar 45.9, Protein 2.2
FUDGE FROSTING
Just like fudge candy - only for a cake. Use a palette knife to make pretty swirls after spreading and that is the only decoration needed!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- In 3-quart saucepan, mix granulated sugar and cocoa. Stir in milk, butter, corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally. Cool 45 minutes.
- Beat in vanilla and enough powdered sugar for spreading consistency.
- Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake.
Nutrition Facts : Calories 170, Carbohydrate 32 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 28 g, TransFat 0 g
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