Keskiviikkoon...

Hejsan!

Keskiviikossa on taikaa... "Uskoo ken haluaa..."

Itse uskon näin ; )

Kävin noutamassa täältä Sinulle hemmotteluun sopivan kakun ohjeen ; ))

  http://www.tasteofhome.com/Recipes/Victorian-Strawberry-Chocolate-Cake

Victorian Strawberry Chocolate Cake Recipe

Photo by: Taste of HomeVictorian Strawberry Chocolate Cake Recipe

Read reviews (1)

Rate recipe

With it's alternating light and dark layers, rich chocolate frosting and fresh strawberry garnishes, Amy Parker's heart-shaped cake will be a hit for any occasion. "It's a family, church and work favorite," pens Amy from Ponca City, Oklahoma. "Friends and neighbors all ask for the recipe, particularly after they find out how simple it is to make."

1

• Rate
• Print
• Grocery List
• Recipe Box
• Email

Victorian Strawberry Chocolate Cake Recipe

• Prep: 30 min. + chilling Bake: 35 min. + cooling
• Yield: 10-12 Servings

303565

Ingredients

• 2 cups boiling water
• 1 cup baking cocoa
• 1 cup butter, softened
• 2-1/2 cups sugar
• 4 eggs
• 1-1/2 teaspoons vanilla extract
• 2-3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 quart fresh strawberries
• 1 cup (6 ounces) semisweet chocolate chips, melted
• FROSTING:
• 2/3 cup shortening
• 1 package (32 ounces) confectioners' sugar
• 1/2 cup water
• ICING:
• 1-1/2 cups semisweet chocolate chips
• 1/3 cup heavy whipping cream
• Chocolate shavings and additional confectioners' sugar, optional

Directions

• In a small bowl, combine water and cocoa until blended; set aside. In a large bowl, cream butter, sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with cocoa mixture, beating well after each addition.
• Pour into two greased and floured 9-in. heart-shaped pans. Bake at 350° for 35-40 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.
• Slice 10 strawberries; set aside. Dip remaining whole strawberries into melted chocolate, about three-fourths to top; allowing excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set.
• For frosting, cream shortening and confectioners' sugar in a large bowl until light and fluffy; gradually add water, beating until smooth. Spread between layers and over top and sides of cake. Set aside to set, about 30 minutes.
• For icing, heat chocolate chips and cream in a small saucepan over medium heat until chocolate is melted, stirring occasionally. Spread over frosted cake until smooth. Refrigerate until set.
• Before serving, arrange two rows of sliced strawberries on top of cake in a heart shape. Fill center with chocolate shavings and dust with confectioners' sugar if desired. Place dipped strawberries around base. Store in the refrigerator. Yield: 10-12 servings.

Nutritional Facts1 serving (1 piece) equals 1,043 calories, 42 g fat (20 g saturated fat), 121 mg cholesterol, 460 mg sodium, 169 g carbohydrate, 5 g fiber, 8 g protein.

Originally published as Victorian Strawberry Chocolate Cake in Country Woman January/February 1998, p38

Ihanaa viikkoa Sinulle!

KRAM!