Straw's' StoryNot only was this a fun cake to make, it turned out to be a very good dessert. Everyone loved it.
I like creating different pound cakes. They always end up making such a pretty presentation. Great to take to a pot luck or have at a family dinner.
strawberry cake mix (i used pillsbury moist supreme)
(4 serving) pkg. chocolate instant pudding mix
oil (i use enova brand)
diet strawberry preserves (i used one named fifty-50)
room temp. eggs
a pinch of sea salt and a squirt of lemon
chocolate syrup (i used ''got milk'' brand)
1Preheat oven to 350dF. Generously grease and flour a Bundt pan (or 10-inch tube pan) and sprinkle some sugar-crystals on the bottom.
2Mix the Strawberry preserves with the warm water, add the sea salt and lemon stirring until mixed thoroughly.
3Pour into large a mixing bowl, add cake mix and all the other ingredients.
Blend together on low with hand mixer, then beat on medium speed for 2 minutes.
4Pour into the bundt pan, (I bang it on the counter a couple times to release all the air bubbles).
Then I sprinkled sugar-crystals over the top of batter.
5Put pan in the center of oven to bake for 45 to 50 minutes (cake is done when toothpick inserted in center comes out clean).
6Cool in pan on cooling rack for 25-min's...then invert onto cake plate and let finish cooling completely before drizzling with your glaze.
Whisk ingredients together well and drizzle over cooled cake letting it run down sides.
When cake was slice it had the appearance inside like a richdarker version of a red-velvet-cake).
You can definitely see some bits of strawberries from the preserves throught the cake.
Garnish with slices of Strawberries on top of glaze if you'd like.
You can just dust the cake with powdered sugar if you don't want a glaze it.
Another good way to glaze this cake is to take some of the Strawberry Preserves and heat, stirring, until it's becomes thinner like a syrup; poke some holes into cake and pour over the cake...or mix it with powdered sugar to make a thicker strawberry preserve glaze.