Chocolate Strawberry Cake Done Two Ways
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-10
 
This is one great cake done two ways.
Ingredients
  • CHOCOLATE CAKE:
  • 1 cup flour
  • 1 cup sugar
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ package Chocolate Jell-O Pudding
  • ½ teaspoon salt
  • ½ cup unsweetened cocoa (Hershey’s )
  • 1 stick salted butter room temperature
  • 1 cup warm milk (microwave for 40 seconds)
  • 1 egg room temp (soak in warm water for a minute or two)
  • 1 teaspoon vanilla extract
  • STRAWBERRY FILLING:
  • 1 container ripe fresh strawberries
  • Baker's Milk Chocolate Discs if you are making the chocolate covered strawberry cake
  • 1 jar strawberry preserves
  • FROSTING:
  • 2 Cans Duncan Hines Milk Chocolate canned frosting
  • Wilton pink sugar pearls
  • BUTTER CREAM FROSTING
  • 3 tablespoons room temperature butter
  • 2 teaspoons soft cream cheese
  • 2-3 cups confectioner's sugar
  • ½ teaspoon strawberry extract
  • 4-6 tablespoons heavy whipping cream (always use least amount of cream and add more if you feel frosting is too dry or stiff this requires practice to get it to your liking, consistency, and taste)
  • Wilton Rose Food Coloring gel/paste (I use toothpick to apply to frosting)
  • OTHER TOOLS NEEDED
  • Wilton 2D Large Drop Flower Tip
  • Wilton #5 Writing Tip
  • Wilton #22 Open Star Tip
  • Disposable piping bags
  • Small metal spatula
  • 9" round cake pan
  • Large serrated knife
  • Patience (haha. A little TKP humor there)
Instructions
  1. Preheat oven to 350 Degrees
  2. Spray one 9" round cake pan with non stick spray and lightly dust with flour
  3. Mix butter in stand mixer or with hand mixer on med speed until it has a frosting like consistency
  4. Add dry ingredients
  5. Add wet ingredient and mix well until all lumps are out.
  6. Pour batter into cake pan. Should be ⅔ full
  7. Bake at 350 for about 40-50 minutes (the pudding mix will take this batter longer to bake so keep a close eye on it. Don't over bake and do your toothpick test)
  8. Cool cake (I put mine in freezer for about 20 minutes)
  9. While cake is cooling make BUTTER CREAM FROSTING
  10. Whip butter and cream cheese in stand mixer (or with hand mixer in bow)
  11. Add a cup of confectioners sugar one at a time
  12. Add strawberry extract and a couple of tablespoons of whipping cream
  13. Mix
  14. You may not need all of the confectioners sugar or whipping cream. Just try to get a stiff but creamy consistency. Don't be afraid to get those fingers in there and taste.
  15. Add a little rose gel to frosting and mix on low until mixed well and you have the color you desire
  16. Cover with plastic wrap so it doesn't dry out.
  17. Slice cake in half with serrated knife
  18. Carefully lift off with the knife and spatula. Place aside for later use.
  19. Take enough Duncan Hines mild chocolate frosting out of the container to pipe a circle damn around the top edge of cake. Put in small bowl and add a few tables spoons confectioners sugars to stiffen up frosting.
  20. Mix with small flat metal spatula
  21. Put in piping bag with 2D tip and pipe a circle damn around outer edges of top (this will help hold in your filling so it doesn't leak out of the sides)
  22. Spoon on jar of preserves in middle and spread
  23. Place a layer of sliced strawberries on top of preserves.
  24. Place cake top carefully back on top.
  25. Do a crumb icing and smooth as flat as possible with spatula
  26. Now you are ready for to decorate. (this is the fun part!)
Recipe by The Kitchen Prescription at http://thekitchenprescription.com/2011/08/27/chocolate-strawberry-cake-done-two-ways/