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| 1 | box Betty Crocker® SuperMoist® chocolate fudge cake mix |
| Water, vegetable oil and eggs called for on cake mix box |
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| 2 | packages (8 oz each) semisweet baking chocolate, finely chopped |
| 1 1/3 | cups whipping cream |
| 1/4 | cup butter (do not use margarine) |
| 2 | cups cut-up fresh strawberries |
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| 6 | fresh strawberries, cut in half lengthwise through stem |
| 1/4 | cup white vanilla baking chips |
| 1/2 | teaspoon vegetable oil |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. |
| 2. | Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
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| 3. | Meanwhile, in large bowl, place chopped chocolate; set aside. In 2-quart saucepan, heat whipping cream and butter over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate; stir until smooth. |
| 4. | Line bottom of 9-inch springform pan with waxed paper round. Cut cake into 1-inch cubes. In large bowl, beat half of the cake cubes on low speed until cake is crumbly. Add remaining cake cubes and 1 3/4 cups of the ganache (reserve remaining ganache for topping). Beat on low speed 30 seconds, then on medium speed until well combined (mixture will look like fudge). Fold in 2 cups cut-up strawberries. Spoon mixture into springform pan; smooth top. Cover with plastic wrap; freeze 45 minutes or until firm enough to unmold. |
| 5. | Run knife around side of pan to loosen cake mixture. Place serving plate upside down on pan; turn pan and plate over. Frost side and top of cake with reserved ganache. Arrange strawberry halves on top of cake. |
| 6. | In small microwavable bowl, microwave baking chips and 1/2 teaspoon oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Refrigerate until ready to serve. Cake is best served the same day. |
| Follow High Altitude cake mix directions on box for 13x9-inch pan. |
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| You can bake the cake ahead. Store the completely cooled and tightly covered cake for up to two months in the freezer. |
Nutrition Information:
630 ( 350); 38g ( 18g, 1g); 95mg; 410mg; 65g ( 4g, 47g); 6g 10%; 35%; 10%; 15% 1/2 ; 4 ; 0 ; 1/2 ; 6 1/2 4