Yumminess

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!

Cake
1 box Betty Crocket SuperMoist chocolate fudge cake mix
water, vegetable oil, and eggs called for on cake box

Ganache Filling and Topping
2 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!)

Garnish
6 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!