Chocolate Covered Strawberry Cake

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cake, chocolate, chocolate covered strawberry, cupcake recipe, cupcakes, dessert, dessert recipe, petit fours, recipe makeovers, strawberry, strawberry chocolate cake, strawberry preserves

I’ve had several request to post this recipe from my Valentine’s Day Feast.

I had been given a box of strawberry cake mix for which I had no use. Then the idea came to me, I could alternate the cake layers with different flavors.

I pulled out my mini square cupcake pans, whipped up the strawberry cake mix and my chocolate cake batter. I poured the strawberry batter into 12 of the cups and the chocolate batter into 12 different cups and baked them. Once the cakes were cooled, I used my cake leveler to cut the cakes into 4 layers. I then alternated the layers and spread the fresh almond whipped cream between each layer. I then drizzled chocolate ganache overtop of the mini cakes and garnished with a fresh strawberry slice.

Chocolate Covered Strawberry Cake

Chocolate Cake Ingredients:
1 box devil’s food cake mix, 1 c. ricotta cheese, 1 c. water, 2 eggs, 1/2 c. vegetable oil, 1 Tbs. chocolate liquor

Chocolate Cake Directions:
Bake at 350°F until toothpick inserted in center comes out clean.

Strawberry Cake Directions:
Mix together ingredients listed on the cake box, adding 1 c. smashed strawberries and bake according to package directions.

Almond Whipped Cream Ingredients:
2 c. heavy whipping cream, 2 tsp. almond extract

Almond Whipped Cream Directions:
In a chilled metal bowl, with chilled metal beaters, whisk together cream and extract until light and fluffy.

Hubster & I loved this dessert!!! Yum!

Baking Recipe Makeovers

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baking makeover, baking substitutes, diet, diet desserts, dieting, diets, healthy eating, healthy swaps, recipe makeovers, recipes

These are some of the healthy baking swaps I’ve been working on incorporating into my old and trusted recipes. I’m trying to be more sensitive to my family & friend dieters.

Everyone has heard of using applesauce for a fat substitute. While most do not notice the subtle change, those with a sensitive pallet may not enjoy the swap. Instead puree your own favorite, mashed banana, canned pears, canned peaches, even fruit baby food.

*Add 1 c. of puree cannelloni beans to a box brownie mix and bake. This cuts down on fat and increase your protein intake.

If you add cinnamon, nutmeg, or cloves they enhance the natural sweetness of food, so you can use less sugar.

If you’re substituting for fats, bake about 25° cooler and check a few minutes earlier.

Leave out coconut or nuts from ingredients if not necessary, this can cut down on the fat.

When trying to reduce sugar, use half sugar, half Splenda when baking.