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Categories:Viewed: 1 - Published at: a year ago
Ingredients
- 1 pkg. (2-layer size) white cake mix
- 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
- 7 oz. BAKER'S White Chocolate, divided
- 1 can (12 oz.) evaporated milk
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 4 cups fresh strawberries, divided
- 2-1/2 cups thawed COOL WHIP Whipped Topping, divided
Method
- Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending dry gelatin mix into batter before pouring into prepared pans.
- Cool cakes completely in pans.
- Pierce cakes with large fork at 1/2-inch intervals.
- Melt 6 oz.
- chocolate as directed on package.
- Blend milk and sour cream in blender until blended.
- Add melted chocolate; mix well.
- Pour over cakes, re-piercing if necessary, until milk mixture is completely absorbed.
- Refrigerate 1 hour.
- Meanwhile, make curls from remaining chocolate.
- (See tip.)
- Cut 3 strawberries in half; set aside.
- Slice remaining berries.
- Place 1 cake layer on plate; top with 1/3 cup COOL WHIP and all but 1 cup sliced berries.
- Cover with 1/3 cup of the remaining COOL WHIP and remaining cake layer.
- Frost top and side of cake with remaining COOL WHIP.
- Arrange remaining 1 cup sliced berries around base of cake.
- Garnish with chocolate curls and reserved strawberry halves.
