| 1 . | Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, 1/2 cup oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
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| 2 . | Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
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| 3 . | Meanwhile, in large bowl, place chopped chocolate; 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.
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| 4 . | Line bottom of 9-inch springform pan with a circle of waxed paper. 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). 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.
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| 5 . | 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 remaining ganache. Arrange strawberry halves on top of cake.
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| 6 . | In small microwavable bowl, microwave baking chips and 1/2 teaspoon oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Refrigerate until ready to serve. Cake is best served the same day. |
2 Comments:
You've got such a wonderful blog here. There's nothing like a pretty cake that gets a smile going. =)
This one looks do-able enough for an amateur like me (keeping fingers crossed). Thanks a lot for this.
Khalida
thank you for the compliment...I needed it today.
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