Best 3 Chocolate Covered Strawberry Cake Recipes

CHOCOLATE-COVERED STRAWBERRY CAKE

Steps:

• Heat oven to 350 (325 for dark or nonstick pans). Grease bottoms and sides of two 9-inch round cake pans with shortening and lightly flour, 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 minutes, scraping bowl occasionally (batter will be lumpy). Pour in pans.
• 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.
• Meanwhile, 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 frequesntly, Remove from heat.
• Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Regrigerate until coating is firm, about 30 minutes, or until serving time.
• Split each cake horizontally into 2 layers. On serving plate place top of 1 layer, cut side up; spread with 1/3 cup of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup jam. Add top of second layer, cut side up; spread with remaining 1/3 cup jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Arrange dipped strawberries around top of cake. Place 5 strawberries on top of cake. Store in refrigerator.

DRUNKEN CHOCOLATE COVERED STRAWBERRY CAKE

Steps:

• 1. PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans.
• 2. BLEND dry mixes (cake and pudding), water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes.
• 3. POUR batter in pan 9X13 glass dish and bake for 30 minutes.
• 4. When cake is approximately 5 minutes from being done, begin the Jello mixture.
• 5. Bring 1 1/2 cups of water to a full boil. Add jello and mix until jello is fully dissolved.
• 6. Add 12 oz Delicia Strawberries & Cream to jello. (For a non-alcoholic cake, replace the Delicia Strawberries & Cream with strawberry or red cream soda.)
• 7. Pull cake from oven and liberally poke fork holes in cake.
• 8. Pour jello mix over cake and place in refrigerator for at least one hour.
• 9. After cake has fully cooled, make Chocolate Fudge Marshmallow frosting.
• 10. Soften 8 oz cream cheese.
• 11. Blend with 7oz jar of marshmallow cream and 3.3 oz box of chocolate fudge pudding.
• 12. Add 8oz tub of cool whip and blend completely.
• 13. Spread frosting (all of it) evenly over fully cooled cake cake.
• 14. Cut and serve.
• 15. You may want to garnish with fresh strawberries dipped in white chocolate for a more elegant look when entertaining.
• 16. Store leftover cake (if there is any) in a covered container in refrigerator.

CHOCOLATE-COVERED STRAWBERRY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 9-inch round cake pans, or spray with baking spray with flour. In large bowl, mix cake mix and gelatin. Beat in water, oil and whole eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
• 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.
• 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.
• Split each cake layer horizontally into 2 layers. On serving plate, place top of 1 layer, cut side up; spread with 1/3 cup of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup jam. Add top of second layer, cut side up; spread with remaining 1/3 cup jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Arrange dipped strawberries around top of cake. Store covered in refrigerator.