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Categories:
flour baking soda salt semi-sweet chocolate baking squares milk brown sugar vanilla shortening sugar eggs butter sugar cream vanilla cocoa white chocolate chocolate milk chocolate strawberries
Viewed: 56 - Published at: a year agoIngredients
- 2 14 cups sifted flour
- 1 teaspoon baking soda
- 12 teaspoon salt
- 4 semi-sweet chocolate baking squares
- 1 14 cups milk
- 34 cup brown sugar
- 1 teaspoon vanilla extract
- 23 cup shortening
- 1 cup sugar
- 3 eggs
- 34 cup butter
- 3 12 cups confectioners' sugar, sifted
- 5 tablespoons cream or 5 tablespoons evaporated milk
- 1 12 teaspoons vanilla extract
- 12 cup baker's cocoa powder, sifted
- 3 ounces white chocolate
- 3 ounces dark chocolate
- 3 ounces milk chocolate
- 20 strawberries
Method
- For the Cake: Sift flour, baking soda, and salt together.
- Heat chocolate and milk in the top of a double boiler until chocolate melts.
- Add brown sugar and beat until smooth.
- Cool and add vanilla extract.
- In another bowl,cream shortening with sugar until fluffy.
- Add eggs one at a time, beating thoroughly after each is added.
- Add sifted dry ingredients and cooled chocolate mixture alternately in small amounts, beating well after each addition.
- Pour into greased pans and bake at 350 degrees ferhenhite for 30 to 35 minutes or until knife comes out clean.
- Makes 3 9" layers.
- For frosting: Sifted sugar and cocoa together, set aside.
- Cream the butter.
- Add remaining ingredients and continue creaming until mixture is well blended and fluffy.
- Assembly: Smooth frosting between each 9" layer and on the top of the cake also.
- Smooth remaining frosting around outside.
- Hull and halve the strawberries.
- Melt seperately the white and milk chocolate.
- Dip each strawberry half first in the milk, than the white chocolate.
- Set aside to dry on wax paper.
- Once dry, place at intervals around top and bottom of cake.
- Melt dark chocolate and drizzle over the whole cake.
- Let chill in the fridge for about an hour or as many as five.
