Chocolate Covered Strawberry Cake

Ingredients

• Dessert

Preparation

1. Ingredients
2. 2/3 cup butter, softened
3. 1-1/2 cups sugar, divided
4. 1 teaspoon vanilla extract
5. 2-1/2 cups all-purpose flour
6. 2-1/2 teaspoons baking powder
7. 1/2 teaspoon salt
8. 3/4 cup milk
9. 4 egg whites
10. 1 cup sliced fresh strawberries


11. FROSTING:
12. 7-1/2 cups confectioners' sugar
13. 1-1/2 cups baking cocoa
14. 3/4 cup butter, softened
15. 1 cup milk
16. 2 teaspoons vanilla extract
17. 1/2 cup sliced fresh strawberries
18. 8 whole fresh strawberries
19. Directions
20. 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.
21. 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.
22. 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.
23. For frosting, in a large bowl, combine confectioners' sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla.
24. 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.