Everyone’s favorite treat in chocolate form.
| Prep Time: | 40 mins |
| Cook Time: | 12 mins |
| Total Time: | 52 mins |
| Servings: | 16 |
| Yield: | 1 to 9 – layer inch cake |
Ingredients
- 2 (1 ounce) squares unsweetened chocolate, chopped
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup white sugar
- ⅓ cup margarine
- 1 cup sour milk
- 2 tablespoons orange liqueur
- 1 (16 ounce) package frozen whipped topping, thawed
- 1 quart fresh strawberries
- 2 (1 ounce) squares semisweet chocolate, chopped
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (9 inch) pans. In the top of a double boiler, heat unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, combine flour, baking powder, baking soda, salt and sugar. Cut in margarine until mixture resembles coarse crumbs. Blend in sour milk and melted unsweetened chocolate. Divide batter into prepared pans.
- Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Sprinkle cakes with orange liqueur.
- Reserve 8 to 10 strawberries and slice the rest. Place one cake on a serving plate, top with half of the sliced strawberries and half of whipped topping. Cover with second layer, top with remaining strawberries and whipped topping. Garnish with whole strawberries. In the top of a double boiler, heat semisweet chocolate, stirring occasionally, until chocolate is melted and smooth. Drizzle over the strawberries.
Nutrition Facts
| Calories | 249 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 9 g |
| Sodium | 231 mg |
| Sugars | 18 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I just did strawberry cake and on top chocolate and strawberry syrup with lots more strawberries
I made it in to cupcakes it turned out really good.
Wow! What a delicious and good looking cake! And very easy to make. Thank you!
OK, found it very dry
This was an excellent recipe, although I added raspberries along with the strawberries and dispensed with the chocolate sauce.
Very good! I used butterscotch syrup instead of the chocolate syrup, but still awesome! Will try with blueberries too next tme I make it!
This was overall a good recipe. I doubled the amount of sugar in the cake but omitted the chocolate on top, as well as the orange liqueur. It was still not too sweet but tasted more like a dark chocolate. It looked very pretty sliced on a dessert plate that had been drizzled with chocolate syrup! My family liked this dessert, and we will be making it again. Remember to close container tightly in fridge for storage so the cake will not dry out.
it was a really great cake recipe.. one that i am going to make for my son for his birthday. we are going to try it as a 13×9 cake-pan-size one-layered cake… let you know how it turns out.. thx for sharing the recipe