WHITE CHOCOLATE STRAWBERRY CAKE
Cake baking is my specialty and this is one of my favorites. The moist, flavorful strawberry cake and the rich, creamy cream cheese and white chocolate frosting combine to create a decadent dessert.
Provided by Damen
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease two 9-inch round cake pans and line with waxed paper.
- Mix flour and baking powder in a bowl.
- Beat white sugar, butter, and gelatin together in a separate bowl until fluffy; add eggs, one at a time, beating well with each addition.
- Stir alternately flour mixture then milk, into sugar mixture to form a smooth batter. Stir vanilla extract and strawberries into batter until combined.
- Divide batter between prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, 25 to 30 minutes; cool completely.
- Stir cream cheese, white chocolate, and heavy whipping cream in a saucepan over medium heat until combined and white chocolate is melted, about 5 minutes.
- Stir confectioners' sugar into cream cheese mixture until a smooth frosting forms. Allow to cool and set.
- Spread a layer of frosting over the top of one cake. Place the second cake on top of frosting layer. Frost the top of second cake and sides of both cakes with remaining frosting.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 85.8 g, Cholesterol 89.4 mg, Fat 18.5 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 11.1 g, Sodium 231.8 mg, Sugar 65.5 g
FRESH STRAWBERRY CAKE WITH WHITE CHOCOLATE CHIPS
Make and share this Fresh Strawberry Cake With White Chocolate Chips recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease an 8-inch square baking pan and dust it with flour, knocking out an extra.
- Combine the eggs, egg yolk, sour cream, lemon zest, and vanilla in a large glass measuring cup and lightly beat.
- Combine 1 ¼ cups flour, the baking powder, baking soda, and salt in a medium mixing bowl.
- Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
- With the mixer on med-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
- Turn the mixer on low speed and add the flour mixture, ½ cup at a time, scraping down the sides of the bowl after each addition.
- After the last addition, mix for 30 seconds on medium speed.
- Combine the strawberries and remaining ¼ cup of flour in a medium bowl and toss to coat.
- Fold the flour-covered berries along with the chocolate chips into the batter with a rubber spatula.
- Scrape the batter into the prepared pan and smooth the top with a spatula.
- Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 45-50 minutes.
- Let the cake cool in the pan for 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
- Cut into 9 squares and serve.
- Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
STRAWBERRY BUNDT CAKE WITH MILK CHOCOLATE CHIPS
This Strawberry flavored Bundt Cake is ultra moist and oh so good, loaded with Milk Chocolate Chips. Easy to make and even easier to eat!
Provided by Beth Anne R.
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325° degrees F (165° degrees C). Generously grease with shortening and flour a 10 inch Bundt Pan. (Do not use spray ).
- In a mixing bowl, stir together dry ingredients: Strawberry Cake Mix, instant vanilla pudding & sugar.
- In another bowl, stir together wet ingredients: eggs (beaten), water, oil & yogurt.
- Mix dry and wet ingredients together thoroughly.
- Fold in 1/2 cup Milk Chocolate Chips into batter.
- Pour batter into well greased & floured Bundt Pan.
- Bake 55-60 minutes in pre-heated oven. Cake will be done when a clean toothpick, inserted into the cake, comes out clean and free of any cake particles.
- Cool Bundt Cake in pan for 10 minutes before inverting onto a wire rack to cool completely.
- Drizzle Milk Chocolate Glaze over the top of cooled cake and sprinkle remaining 1/4 cup Milk Chocolate Chips on top.
Nutrition Facts : Calories 279.9, Fat 19, SaturatedFat 4.7, Cholesterol 67.1, Sodium 174.5, Carbohydrate 24.2, Fiber 0.4, Sugar 23.3, Protein 3.6
STRAWBERRY CHOCOLATE CHIP CAKE WITH STRAWBERRY ICING
Have you ever made a recipe that you just weren't sure about? Even while I was baking this, I didn't know if it would be good or not. I had the idea to change up the recipe for Tuxedo Bars and I had a strawberry cake mix in the pantry. Chocolate and strawberries go together, right? I asked about the cake on Facebook, just to see if others thought it sounded good. I also wanted to know what kind of icing to put on it. I couldn't decide between chocolate, vanilla or strawberry. After reading all the opinions or friends, I decided to go with strawberry icing. The result was marvelous! The fresh strawberry frosting really set off the cake and the mini chocolate chips gave it just enough chocolate flavor. This make a 15x10-inch sheet cake, so it's great for a crowd. But I think it would also freeze well, if you have more than you can eat.
Provided by ElizabethKnicely
Categories Dessert
Time 35m
Yield 1 10x15-inch sheet cake or about 30 cupcakes, 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients for the cake, except the chocolate chips, with an electric mixer until well combined.
- Fold in the chocolate chips.
- Pour into a greased 10x15-inch baking pan or 30-48 cupcake tins lined with cupcake papers.
- Bake at 350°F for about 25 minutes for a sheet cake or 18-22 minutes for cupcake, or until toothpick comes out clean.
- Cool completely.
- Beat the butter for the frosting with electric mixer.
- Add powdered sugar and beat.
- Add strawberries and vanilla.
- If needed to make the icing spreadable, add a bit of milk a teaspoon at a time.
- Spread icing on cake or pipe icing onto cupcakes.
- Store in the refrigerator.
Nutrition Facts : Calories 178, Fat 8.2, SaturatedFat 4.9, Cholesterol 28.2, Sodium 50.3, Carbohydrate 26.8, Fiber 0.7, Sugar 24.4, Protein 1.6
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