Chocolate-Covered Strawberries Cake

Name: Chocolate-Covered Strawberries Cake
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 16 servings.
Ingredients: 2/3 cup butter, softened; 1-1/2 cups sugar, divided; 1 teaspoon vanilla extract; 2-1/2 cups all-purpose flour; 2-1/2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup whole milk; 4 large egg whites, room temperature; 1 cup sliced fresh strawberries; FROSTING:; 7-1/2 cups confectioners' sugar; 1-1/2 cups baking cocoa; 3/4 cup butter, softened; 1 cup whole milk; 2 teaspoons vanilla extract; 1/2 cup sliced fresh strawberries; 8 whole fresh strawberries

TOTAL TIME: Prep: 50 min. Bake: 20 min. + cooling YIELD: 16 servings.

“I made this cake for our Cub Scout cake auction and almost didn’t take it because it looked so good,” notes Carol McCartney of Danville, Ohio. ”It was one of our highest sellers!”

Ingredients

2/3 cup butter, softened
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
4 large egg whites, room temperature
1 cup sliced fresh strawberries
FROSTING:
7-1/2 cups confectioners' sugar
1-1/2 cups baking cocoa
3/4 cup butter, softened
1 cup whole milk
2 teaspoons vanilla extract
1/2 cup sliced fresh strawberries
8 whole fresh strawberries

Directions

1. Preheat oven to 350°. Grease and flour two 9-in. round baking pans; set aside. In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
2. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Gently fold into batter. Fold in strawberries.
3. Pour batter into prepared baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a large bowl, combine confectioners' sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla.
5. Spread frosting over bottom cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip whole strawberries into frosting; arrange around and on top of cake. Refrigerate leftovers.

Nutrition Facts

1 slice: 560 calories, 18g fat (11g saturated fat), 46mg cholesterol, 305mg sodium, 98g carbohydrate (76g sugars, 2g fiber), 6g protein.