Fudge Lover's Strawberry Truffle Cake.....
... yeah, you know you want some. I saw this picture and just knew it had to be our Valentine's dessert. The whole
fam, plus my sweet friend who invited us over dinner, decided that this was
definitely a must-make-again treat! Now, don't freak out and start counting calories when you see the list of ingredients. Just buy them, make it, and eat a salad the next day. You'll thank me for it!
Cake1 box Betty
Crocket SuperMoist chocolate fudge cake mix
water, vegetable oil, and eggs called for on cake box
Ganache Filling and Topping2 packages (8 0z each)
semiweet baking chocolate, finely chopped
1-1/3 cups whipping cream
1/4 cup butter (do not use margarine)
2 cups cut-up fresh strawberries (We decided a few extra strawberries wouldn't hurt!)
Garnish6 fresh strawberries, cut in half lengthwise through stem
1/4 cup white vanilla baking chips (I used white chocolate)
1/2 teaspoon vegetable oil
1. Heat oven to 350. Grease bottom only of a 13x9 inch pan. Mix cake mix as directed on box. Bake and cool completely.
2. Meanwhile, place chopped chocolate in a large bowl and 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.
3. Line bottom of 9-inch
springform pan with waxed paper round. 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 45 minutes or until firm enough to
unmold.
4. 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.
5. In small
microwaveable bowl, microwave baking chips and 1/2 teaspoon oil uncovered on high 45 seconds, stirring every 15 seconds, until melted. Drizzle over top of cake. Refrigerate
until ready to serve. Cake is bet served the same day. (although I just snitched some of the leftovers for breakfast, and it's not too shabby on day 2!)
This cake is very forgiving--I was in a huge hurry and it still turned out tasty and almost as pretty as the picture!
They do make the snow clothes look pretty great!
This is the only pic that makes me jealous I stayed home. Lunchtime --with it's reprieve from life-threatening accidents and freezing cold. Besides, look at that spread!
Kutter's homework today included looking out his window and drawing a winter picture. Apparently, his teacher forgot that there's no winter outside, so I told him to make it up. He drew a bunch of skis and a snowboard. Good man!
...We were watching ice skating yesterday morning --- she was still pretty groggy, as she had just rolled out of bed, but she hopped up and said, "That's what I do!" with some serious conviction. Yeah, okay.
Even the bigger kids sometimes take you by surprise. Trayson, especially doesn't ever like to be outdone. I went to his school Valentine's party and he brought me a handful of his candy with a "here, mom, this should hold you!" I guess my sugar addiction has become more obvious than I thought!
... yeah, you know you want some. I saw this picture and just knew it had to be our Valentine's dessert. The whole fam, plus my sweet friend who invited us over dinner, decided that this was definitely a must-make-again treat! Now, don't freak out and start counting calories when you see the list of ingredients. Just buy them, make it, and eat a salad the next day. You'll thank me for it!
