1 pkg. Chocolate Cake Mix (18 1/4 oz.)
1 pkg. Instant Pudding (3.9 oz )
1 Cup (8 oz.) Sour Cream
3/4 Cup Water
1/4 Cup Canola Oil
4 oz. Semisweet Chocolate, melted
2 cups butter, softened
4 cups confectioners’ sugar
3/4 cup baking cocoa
1/2 cup 2% milk
2 oz. Semisweet Chocolate, melted
1 lb fresh strawberries, hulled
4 oz. semisweet chocolate, melted
1/2 Cup Heavy Wipping Cream
Combine Cake Ingredients; beat on low for 30 seconds. Beat on medium for 2 minutes. transfer to two greased and floured 9-in round baking pans.
Bake at 350 degrees for 28-32 minutes or until toothpicks come out clean. Cool for 10 minutes in pan, remove from pans to wire rack to cool completely.
Beat butter, confectioners’ sugar, and cocoa until blended; add milk and beat until smooth. Frost the Cake.
Place chocolate in a small bowl. Heat cream to just before boiling; pour over chocolate, whisk until smooth. Drizzle over top of cake, allowing ganache to drape down sides.
Pipe or spoon melted chocolate onto waxed paper in decorative designs; let stand until set. Arrange strawberries on top of the cake.
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