As of yesterday, I am officially the big 3-0.
I know, right?!? YUCK.
As it turns out though, 30 isn't so bad. In fact, I'm pretty excited to see what the next year has in store. If my thirties are anything like my twenties, I can only be happy. After all, I've always been a glass half-full kind of girl. :)
To celebrate, my sweet Brad baked me the most delicious, mouth-watering cake. It was a strawberry cake with dark chocolate frosting. So, if you're a fan of chocolate-covered strawberries, then friends ,this is YOUR cake!
I've been obsessed with THIS STRAWBERRY CAKE from the first time I baked it. I've made it countless times since, and friends and family always request it. I got to thinking - Wouldn't it be heavenly smothered in chocolate frosting instead? The answer? A resounding YES! Brad used Hershey's Special Dark Cocoa for the frosting, because we are big fans of darker chocolate. However, you can use regular unsweetened cocoa, if you prefer.
I also recently made this cake for a bridal shower, and I served chocolate-covered strawberries on the side. That combo was a huge hit.
Bon Appetit, my friends!
Strawberry Cake with Chocolate Frosting
Cake Adapted from: Paula Deen
Frosting Adapted from: Hershey's Kitchens
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry flavored instant gelatin?
10 ounces fresh or frozen strawberries, stems removed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Chocolate Frosting (recipe follows)
Preheat oven to 350 degrees. Lightly grease and flour 2 round 9-inch cake pans.
Note: If using frozen strawberries, thaw ahead of time and bring to room temperature, reserving the juices as they thaw. If using fresh strawberries, remove the stems. Using a blender or food processor, puree your strawberries.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 25-30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans, and cool completely on wire racks.
Spread Chocolate Frosting in between layers and on top and sides of cake.
1/2 cup (1 stick) butter, melted
2/3 cup unsweetened cocoa (regular or dark, depending on your preference)
3 cups powdered sugar
1/3 cup whole milk1 tsp strawberry flavored extract
Stir melted butter into cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add a small amount of additional milk, if needed. Stir in strawberry extract.
(Yields about 2 cups frosting.)