Strawberry Fudge Cake Food

STRAWBERRY FUDGE CAKE

Steps:

• Preheat oven to 350; coat 2 8" round cake pans with cooking spray.
• In large bowl, beat brownie mix, eggs, oil, 1/3 cup water and extract until blended, 1 minute; stir in chips.
• Divide batter between pans and bake 35 minutes.
• Puree strawberry topping until smooth.
• Poke holes into hot cakes; spread with topping; cool in pans 30 minutes on racks; Remove from pans and cool completely.
• Place one cake layer on plate and spread with 1 1/2 cups frosting, then top with remaining layer.
• Spread top& sides with remaining frosting.
• Garnish with whole or sliced strawberries.

FRESH STRAWBERRY FUDGE

Steps:

• Slice strawberries.
• Combine milk, sugar and butter in a large saucepan over medium heat; bring to a boil.
• Stir in strawberries and lemon juice.
• Keep stirring constantly and cook until fudge reaches 234°F (use candy thermometer to monitor temperature).
• Remove from heat and spread in buttered 8 by 10 inch pan.
• Let cool before cutting and serving.

STRAWBERRY FUDGE TRIFLE CAKE

Steps:

• Preheat oven to 350°F In large bowl combine cake mix, water, oil and eggs on low speed with electric mixer until combined. Beat an additional 2 minutes on medium speed. Bake in 9x13-inch pan for 35 minutes or until toothpick inserted in center comes out clean. Cool completely.
• Pour chocolate chips into a large bowl and set aside. In medium saucepan bring whipping cream and butter to a boil over medium heat stirring occasionally. Pour mixture over chocolate chips and stir until chips are melted and mixture is smooth.
• Line the bottom of a 9-inch springform pan with wax paper. Cut cake into 1 inch cubes. In large bowl beat ½ of cake cubes with electric mixer until crumbly. Add remaining cake cubes and 1 ¾ cups of ganache. Beat 30 seconds on low speed then beat medium speed until well blended (mixture will look like fudge). Add 2 cups strawberries and stir to combine. Spoon mixture into springform pan. Smooth top and cover with plastic wrap. Place in freezer for until firm enough to unmold from pan about 1 hour.
• Remove cake from pan and place on serving dish. Frost with ganache. Melt white chocolate chips and oil over low heat stirring until smooth. Arrange fresh strawberries on top of cake. Spoon white chocolate garnish into decorator bag or Ziploc bag with corner snipped off and drizzle over top of cake.
• Store leftover cake in refrigerator.

STRAWBERRY FUDGE

Steps:

• Line an 8" square pan with aluminum foil allowing edges to hang over sides.
• In heavy 3 quart saucepan combine butter, sugar, evaporated milk, and dry Jell-O powder.
• Bring to a boil, stirring constantly.
• Continue boiling the mixture for 5 minutes or until it reaches 234 degrees on a candy thermometer.
• Remove from heat and add white chips and marshmallow creme.
• Stir until chips are melted and marshmallow creme in completely mixed.
• Add vanilla and ground pecans, stirring well.
• Pour into foil lined pan and let cool until firm.
• Lift foil out of pan and cut into squares.

FUDGE LOVER'S STRAWBERRY TRUFFLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• Meanwhile, in large bowl, place chopped chocolate; set aside. In 2-quart saucepan, heat whipping cream and butter over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate; stir until smooth.
• Line bottom of 9-inch springform pan with waxed paper. Cut cake into 1-inch cubes. In large bowl, beat half of the cake cubes on low speed until cake is crumbly. Add remaining cake cubes and 1 3/4 cups of the ganache (reserve remaining ganache for topping). Beat on low speed 30 seconds, then on medium speed until well combined (mixture will look like fudge). Fold in 2 cups cut-up strawberries. Spoon mixture into springform pan; smooth top. Cover with plastic wrap; freeze about 45 minutes or until firm enough to unmold.
• Run knife around side of pan to loosen cake mixture. Place serving plate upside down on pan; turn pan and plate over. Frost side and top of cake with reserved ganache. Arrange strawberry halves on top of cake.
• In small microwavable bowl, microwave baking chips and 1/2 teaspoon oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Refrigerate until ready to serve. Best served the same day.