simple substitutions. I'm all about making things simple so a box mix works best for me, but they definitely could use some improvement.
Chocolate Strawberries and Cream Cake
1 (15.25 oz.) white cake mix (I prefer Pilsbury)
ingredients needed on the back of the box
*Substitute milk for water & Substitute melted butter for oil (to make cake more moist)
1/2 tsp. vanilla
4 strawberries, chopped for filling
10 strawberries, sliced for topping
1. Preheat oven and follow instructions on the cake mix box to make the cake batter. Stir in vanilla until combined. Prepare 2 (8 or 9-inch) round pans by lightly coating them with baking spray or using butter and a flour dusting. (This is very important so the cakes come clean out of the pan.)
2. Pour batter into pans and sprinkle with a small amount of granulated sugar to prevent the cakes from rising too much. Place in oven and bake for allotted time written on the cake mix box.
3. When a toothpick inserted in the center comes out clean, remove cakes from oven and let cool before removing from pan. Cool cake completely before frosting.
Cream Cheese Frosting
2 (8 oz.) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted powdered sugar
1 tsp. vanilla extract
1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Store in the refrigerator after use.
2/3 cup semi-sweet chocolate chips
1/4 cup half-and-half
1/2 tsp. vanilla extract
1. Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.
2. In a small microwave-safe bowl or measuring cup, heat the half-and-half on high power just until it begins to bubble and show signs of boiling, about 30 seconds to a minute.
3. Pour hot half-and-half over chocolate and let stand 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety. Add vanilla and whisk to combine. Set bowl aside for about 5 minutes, allowing ganache to cool and thicken a bit.
1. Top bottom layer of cake with a generous amount of cream cheese frosting for the filling using a metal icing spatula. Place chopped strawberries evenly on filling and place second layer of cake on top.
2. Finish frosting the entire cake by placing a generous amount of frosting on top and work your way down.
3. To smooth out the sides, hold your metal icing spatula under hot water, dry off and then carefully run the edge along the sides of the cake until smooth.
4. Whisk ganache mixture briefly before preparing to drizzle it over the cake. Start in the center and pour along the edges of the cake so it will “drip” down the sides. Smooth the ganache with the spatula as desired.
5. Place strawberries on top in pattern as desired. Store cake in refrigerator.