Chocolate Strawberry Shortcake |
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Prep Time: 45 Minutes Cook Time: 12 Minutes |
Ready In: 57 Minutes Servings: 10 |
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A new twist on an old favourite. While not your typical birthday cake, I made it one year for my husband and daughter, whose birthdays are two days apart and it was a big hit. They especially loved the chocolate-dipped strawberries that adorn the top. Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup granulated sugar |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/3 cup shortening |
1 cup soured milk |
2 ounces unsweetened chocolate squares, melted and cooled |
2 tablespoons granulated sugar |
1 tablespoon brown sugar |
2 tablespoons orange liqueur |
3 ounces semi-sweet chocolate baking squares |
1 tablespoon shortening |
1 quart strawberry |
16 ounces frozen whipped topping, thawed |
Directions:
1. To make the cake, combine the flour, 1/2 cup granulated sugar, baking powder, baking soda and salt.
2. Cut in the shortening until the mixture resembles coarse meal.
3. Blend in the soured milk and chocolate; mix well.
4. Spread into 2 greased and floured 9 round layer cake pans.
5. Combine 2 tablespoons granulated sugar and brown sugar and sprinkle over one layer.
6. Bake at 400 degrees F for about 10-12 minutes or until the cake begins to pull away from the sides of the pan.
7. Cool.
8. Brush each cake layer with 1 tablespoon orange liqueur.
9. For the topping, partially melt the chocolate squares with shortening over hot water.
10. Remove from the heat and continue stirring until melted.
11. Dip 7 strawberries in the chocolate mixture and chill.
12. Hull and slice the remaining strawberries.
13. To assemble the cake, place the plain cake layer on a serving plate, top with half of the whipped topping and all of the sliced strawberries.
14. Top with the second layer and remaining topping.
15. Drizzle with the remaining chocolate.
16. Arrange the dipped strawberries on top.
17. Refrigerate any leftovers.
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