Hi everyone– Happy to say the strawberry stands around here have opened up for the season! I don’t know about you, but when the strawberries appear, it seems like spring is here. So we’re putting them to good use with this creamy strawberry filled triple fudgy chocolate cake.
STRAWBERRIES & CREAM CHOCOLATE CAKE
1 chocolate cake mix*
1 cup mini chocolate chips**
1 cup hot fudge sauce
2 cups strawberries, cut to small bits
1 pint heavy whipping cream (2 cups)
1/2 cup powdered sugar
1/4 cup instant vanilla pudding mix
1 big pretty strawberry for garnish
Using an electric mixer, make the cake according to the directions on the box. (Mine used 1 1/4 cups water, 1/2 oil and 3 eggs.) Stir in the cup of mini chocolate chips. (Save the hot fudge for later)
Spoon the batter into a 9″x 13″ baking dish*** that has been sprayed with cooking spray. And bake the cake about 25 minutes until it is firm to the touch on top.
Poke holes into the top of the warm cake and drizzle in the cup of hot fudge to fill the holes and coat the top of the cake. (You may need to warm the fudge sauce 30 seconds in the microwave to make it pourable).
Let the cake cool completely before adding the topping!!
Remove the leaves and cut the strawberries to small bits and set aside. With an electric mixer beat the cream, pudding mix and powdered sugar until it is thick and set (the whisk attachment works best for this). Stir in the strawberry bits and spoon the cream onto the top of the cooled cake. Garnish with a single pretty sliced strawberry.
You can serve it right away, but if it sits in the fridge for an hour or two the topping will set up more firmly. Enjoy!!
*I like Betty Crocker Triple Chocolate cake mix
**Mini chocolate chips are best because they don’t sink to the bottom, like the regular size ones.
***In place of a 9″x 13″ baking dish, I used an 11″ springform pan. If you don’t have one of those on hand and want round cakes– put the batter in two 9″ cake pans.