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Chocolate Strawberry Cake with Fluffy Frosting

(6)
  2 reviews
  • 25 min prep time
  • 1 hr 5 min total time
  • 9 ingredients
  • 12 servings
  • Pinterest
    110
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  • Save
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An impressive chocolate cake with fluffy frosting, fresh strawberries and chocolate chips.

Madelyn Rodriguez
September 25, 2013

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

Steps

  • 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.
  • 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.

Expert Tips

You can bake the cake layers a day in advance and wrap them well in plastic wrap. The cake layers can also be frozen for up to a month if packaged in freezer bags.

You can make this cake in a 13x9-inch pan following directions on the box. Frost, and top the cake with sliced strawberries. The mini chips can be sprinkled over the top or just around the outside edge of the cake.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
5g
24%
Trans Fat
2g
Cholesterol
55mg
18%
Sodium
320mg
13%
Total Carbohydrate
51g
17%
Dietary Fiber
1g
5%
Sugars
36g
Protein
4g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
6%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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