Chocolate Covered Strawberry Cake
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- 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
- 7-1/2 cups confectioners' sugar
- 1-1/2 cups baking cocoa
- 3/4 cup butter, softened
- 1 cup milk
- 2 teaspoons vanilla extract
- 1/2 cup sliced fresh strawberries
- 8 whole 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.
- For frosting, in a large bowl, combine confectioners' sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla.
- Spread frosting over bottom cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip whole strawberries into frosting; arrange around and on top of cake. Refrigerate leftovers. Yield: 16 servings.
This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.
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Chocolate Covered Strawberry Cake Recipe at a Glance
- COURSE: Desserts