Chocolate Velvet Cake With Strawberries
Mar 30, 2013 2:09:34 GMT -5
Post by PurplePuppy on Mar 30, 2013 2:09:34 GMT -5
Chocolate Velvet Cake with Strawberries
1/4 cup plus 1 tablespoon vegetable oil, divided
1/2 cup milk chocolate morsels
1 package (18.25 oz) devil’s food cake mix
3 eggs
3/4 cup water
1 jar (12 oz) seedless strawberry jam, divided
Glaze and Garnish
1/3 cup melted vanilla ice cream
1 cup milk chocolate morsels
1 quart fresh strawberries, divided
Additional ice cream (optional)
DIRECTIONS
1. Brush fluted Pan with 1 tbsp of the oil. For cake, combine chocolate morsels and oil in small bowl. Microwave on HIGH 30-60 seconds or until melted and smooth, whisking after 30 seconds. In Stainless (4-qt.) Mixing Bowl, combine cake mix, eggs, water, ½ cup of the jam and chocolate mixture; whisk until well blended. Pour batter into pan.
2. Bake at 350 degrees for 60 minutes, until cake tests done. Center platter over pan and carefully invert. Without removing pan, let stand 10 minutes. Remove pan.
3. For glaze, combine ice cream and chocolate morsels in Small Micro-Cooker. Microwave on HIGH 20-60 seconds, stirring after each 20-second interval, until melted and smooth.
4. To finish cake, place remaining jam into bowl and microwave on HIGH 30 seconds or until melted; brush evenly over cake. Holding by stems, dip 16 of the strawberries into glaze; arrange around bottom edge of cake. Drizzle top of cake with remaining glaze. Slice remaining strawberries using Egg Slicer Plus; place into center well of cake or on top. Serve with additional ice cream, if desired.
1/4 cup plus 1 tablespoon vegetable oil, divided
1/2 cup milk chocolate morsels
1 package (18.25 oz) devil’s food cake mix
3 eggs
3/4 cup water
1 jar (12 oz) seedless strawberry jam, divided
Glaze and Garnish
1/3 cup melted vanilla ice cream
1 cup milk chocolate morsels
1 quart fresh strawberries, divided
Additional ice cream (optional)
DIRECTIONS
1. Brush fluted Pan with 1 tbsp of the oil. For cake, combine chocolate morsels and oil in small bowl. Microwave on HIGH 30-60 seconds or until melted and smooth, whisking after 30 seconds. In Stainless (4-qt.) Mixing Bowl, combine cake mix, eggs, water, ½ cup of the jam and chocolate mixture; whisk until well blended. Pour batter into pan.
2. Bake at 350 degrees for 60 minutes, until cake tests done. Center platter over pan and carefully invert. Without removing pan, let stand 10 minutes. Remove pan.
3. For glaze, combine ice cream and chocolate morsels in Small Micro-Cooker. Microwave on HIGH 20-60 seconds, stirring after each 20-second interval, until melted and smooth.
4. To finish cake, place remaining jam into bowl and microwave on HIGH 30 seconds or until melted; brush evenly over cake. Holding by stems, dip 16 of the strawberries into glaze; arrange around bottom edge of cake. Drizzle top of cake with remaining glaze. Slice remaining strawberries using Egg Slicer Plus; place into center well of cake or on top. Serve with additional ice cream, if desired.