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Cake chocolate butter sugar eggs vanilla flour baking soda salt water fresh strawberries sugar vanilla semisweet chocolate butter sugar water vanilla extract frozen whipped topping
Viewed: 26 - Published at: 5 years agoIngredients
- CAKE
- 5 ounces semisweet chocolate, chopped
- 3/4 cup butter, cubed
- 1 1/2 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups water
- STRAWBERRY FILLING
- 4 cups sliced fresh strawberries
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- GLAZE
- 3 ounces semisweet chocolate, chopped
- 1 tablespoon butter
- 1 cup confectioners' sugar
- 3 tablespoons water
- 1/2 teaspoon vanilla extract
- 1 (8 ounce) carton frozen whipped topping, thawed
Method
- In a microwave, melt chocolate and butter; stir until smooth. Cool. Transfer to a large bowl; beating sugar until blended. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture alternately with water beating well after each addition.
- Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
- In a large bowl, combine filling ingredients; set aside. For glaze, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, water and vanilla until smooth. Cool slightly.
- Place one cake layer on a serving plate. Spread with half of the whipped topping; drizzle with half of the glaze. Top with half of the filling. Repeat layers. Store in the refrigerator.