Chocolate-Covered Strawberry Cake
|18 1/2 oz||betty crocker super moist white or strawberry cake mix|
|3 oz||pkg. strawberry jello|
|1 1/4 c||water|
|1/3 c||vegetable oil|
|FILLING & FROSTING:|
|1 c||seedless strawberry jelly|
|1 can(s)||betty crocker rich and creamy milk or dark chocolate frosting|
|2 c||medium strawberries-18 to 20|
|1/2 c||white baking chips, more if needed|
|1 tsp||solid shortening, not vegetable oil makes fruit weep|
This Betty Crocker Strawberry cake is jam-packed with flavor from tangy strawberry jello to rich chocolate frosting.
Note: White cake mix may be used with cherry jello and dark chocolate frosting and maraschino cherries with stems dried and dipped instead of strawberries-
( I use this one).
Split each cake horizontally into 2 layers. On serving plate, place top of 1 layer, cut side up; spread with 1/3 c of the jam. Add bottom 1/2 of layer, cut side down; spread with 1/2 cup of jam; repeat with remaining cake layers. Frost sides and top of cake with frosting. Arrange dipped strawberries around top of cake, if using. Store cake in refrigerator.
Gently rinse berries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper. In a 1-quart saucepan- melt vanilla chips and shortening over low heat , stirring frequently. Remove from heat. Dip bottom 1/2 of each berry into vanilla chip mixture; allow excess to drip back into saucepan. Place on prepared pan. Refrigerate until coating is firm, about 30 minutes, or until serving time.