Chocolate Strawberry Cake with Fluffy Frosting

An impressive chocolate cake with fluffy frosting, fresh strawberries and chocolate chips.

  • prep time 25 min
  • total time 1 hr 5 min
  • ingredients 9
  • servings 12

Ingredients

Cake

1
box milk chocolate cake mix
3/4
cup water
1/3
cup vegetable oil
3
eggs
1
container (6 oz) Greek Fat Free strawberry yogurt

Frosting and Decorations

1
container whipped fluffy white frosting
3/4
cup frozen (thawed) reduced-fat whipped topping
10
fresh strawberries
2
tablespoons miniature semisweet chocolate chips
  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
  • 2 Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 3 In medium bowl, add frosting; fold in whipped topping.
  • 4 On serving plate, place 1 cake, rounded side down. Spread with 1/3 cup frosting almost to edge. Cut about 5 strawberries into 1/4-inch slices; arrange on frosted cake. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting. Garnish with about 5 halved strawberries in center of cake. Sprinkle chocolate chips around outside edge of top of cake. Store loosely covered in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    360
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    5g,
    5%
    Trans Fat
    2g
    2%
    ),
    Cholesterol
    55mg
    55%;
    Sodium
    320mg
    320%;
    Total Carbohydrate
    51g
    51%
    (Dietary Fiber
    1g
    1%
      Sugars
    36g
    36%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    4%;
    Calcium
    10%;
    Iron
    6%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    3 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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