• 10servings
  • 50minutes
  • 461calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 ounces semisweet chocolate, chopped

  2. 3/4 cup butter, cubed

  3. 1-1/2 cups sugar

  4. 3 eggs

  5. 2 teaspoons vanilla extract

  6. 2-1/2 cups all-purpose flour

  7. 1 teaspoon baking soda

  8. 1/4 teaspoon salt

  9. 1-1/2 cups water


  11. 4 cups sliced fresh strawberries

  12. 2 tablespoons sugar

  13. 1 teaspoon vanilla extract

  14. GLAZE:

  15. 3 ounces semisweet chocolate, chopped

  16. 1 tablespoon butter

  17. 1 cup confectioners' sugar

  18. 3 tablespoons water

  19. 1/2 teaspoon vanilla extract

  20. 1 carton (8 ounces) frozen whipped topping, thawed

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a microwave, melt chocolate and butter; stir until smooth. Cool. Transfer to a large bowl; beating sugar until blended. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture alternately with water beating well after each addition.

  2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

  3. In a large bowl, combine filling ingredients; set aside. For glaze, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, water and vanilla until smooth. Cool slightly.

  4. Place one cake layer on a serving plate. Spread with half of the whipped topping; drizzle with half of the glaze. Top with half of the filling. Repeat layers. Store in the refrigerator. Yield: 10-12 servings.


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