Put the sweet back in summertime with this Chocolate-Strawberry Cream Cake! Combine semi-sweet chocolate and fresh strawberries in this amazing dessert.
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) chocolate cake mix
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 cups small strawberries, divided
1 oz. BAKER'S Semi-Sweet Chocolate, chopped
2 Tbsp. powdered sugar
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Let's Make It
Prepare and bake cake batter as directed on package for 2 (9-inch) round layers, substituting 1 cup COOL WHIP for the oil. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
Cut 8 strawberries lengthwise in half; reserve for later use. Chop remaining strawberries; place in medium bowl. Add chocolate and remaining COOL WHIP; mix lightly.
Reserve 1/2 cup COOL WHIP mixture for later use. Stack cake layers on plate, spreading remaining COOL WHIP mixture between layers.
Sift sugar over top of cake. Garnish with reserved COOL WHIP mixture and strawberry halves.
Prepare recipe as directed. Melt 2 oz. BAKER'S Semi-Sweet Chocolate as directed on package. Drizzle over cake. Let stand until chocolate is firm.
Substitute fresh raspberries for the strawberries. Do not chop or cut the raspberries in half. Reserve half the raspberries for garnish. Stir remaining raspberries into COOL WHIP mixture as directed.
How to Sift the Powdered Sugar Over Cake
Use a fine wire mesh strainer to easily sift the sugar over the cake.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.