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Chocolate Covered Strawberry Cake

May 13, 2011

It wasn’t what I imagined it would turn out to be. I wanted a chocolate ganache frosting on the top streaming down the sides of the white cake with angel food and strawberry insides. But this was a close second and I’m not complaining.

I made this cake for Mother’s Day. My husband said I could pick any cake I wanted, and chocolate covered strawberries sounded like the way to go.

I used this angel food cake recipe from Taste of Home and paired it with the Hershey’s Chocolate Frosting. Must say, delicious!!!

CAKE

  • 2/3 cup butter, softened
  • 1-1/2 cups sugar, divided
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 4 egg whites
  • 1 cup sliced fresh strawberries
  • In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  • In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold into batter. Fold in strawberries.
  • Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
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