Bakers One Bowl Chocolate Strawberry Cake Recipes

ONE-BOWL STRAWBERRY-COVERED CHOCOLATE BUNDT CAKE

One-Bowl Strawberry-Covered Chocolate Bundt Cake image

This cake is for the true chocolate lovers! Packed with bittersweet chocolate, pudding mix and sour cream, it delivers lots of flavor without a lot of work.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h30m

Yield 12

Number Of Ingredients 12

Ingredients

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 box (4-serving size) chocolate instant pudding and pie filling mix
1 cup sour cream
3/4 cup vegetable oil
1/3 cup water
3 eggs
1 cup chopped bittersweet chocolate
2 tablespoons butter, softened
2 tablespoons strawberry preserves
1 1/3 cups powdered sugar
2 tablespoons buttermilk
Fresh strawberries, if desired

Steps:

Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
In large bowl, beat all Cake ingredients except bittersweet chocolate with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in bittersweet chocolate until well combined. Pour into pan.
Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
In medium bowl, beat butter and strawberry preserves with electric mixer on medium speed until smooth. Add powdered sugar, and beat until smooth. Beat in buttermilk. Pour over cake. Garnish with strawberries.

Nutrition Facts : Calories 500, Carbohydrate 56 g, Cholesterol 60 mg, Fat 5 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 21 g, TransFat 0 g

CHOCOLATE STRAWBERRY CAKE

Chocolate Strawberry Cake image

This sweet strawberry cake has a rich chocolate filling.

Provided by Loves2Bake

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 55m

Yield 16

Number Of Ingredients 15

Ingredients

3 ½ cups all-purpose flour
2 ¼ cups white sugar
3 ½ teaspoons baking powder
1 teaspoon salt
¾ cup shortening
4 egg whites
¾ cup milk
¾ cup strawberry syrup
1 ½ teaspoons vanilla extract
2 (1 ounce) squares semi-sweet baking chocolate (such as Baker's®)
2 (8 ounce) packages cream cheese (such as Philadelphia®), softened
⅓ cup white sugar
2 ½ cups whipped topping (such as Cool Whip®)
1 (3.9 ounce) package instant chocolate pudding mix
½ cup crushed chocolate sandwich cookies (such as Oreo®)

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Grease and flour three round 9-inch baking pans.
Sift flour, 2 1/4 cup sugar, baking powder, and salt together in a bowl; cut shortening into flour mixture until fine crumbs are formed.
Beat egg whites, milk, strawberry syrup, and vanilla extract into flour mixture with an electric mixer on low for 1 minute; increase to high until smooth and blended, about 2 more minutes, scraping the sides of the bowl frequently.
Pour batter into prepared baking pans.
Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 25 to 30 minutes.
Place chocolate in a small microwave-safe bowl; heat on High in microwave until melted, about 1 minute. Stir chocolate until smooth.
Beat cream cheese and 1/3 cup sugar in a large bowl with an electric mixer on High until combined, 1 minute; stir chocolate into mixture until well mixed.
Gently fold whipped topping, pudding mix, and chocolate sandwich cookies into cream cheese mixture to form the filling.
Spread about 1/3 filling on top of one cake. Place second cake atop filling layer. Repeat with a filling layer, the third cake, and a final layer of filling on top.

Nutrition Facts : Calories 537.3 calories, Carbohydrate 74.7 g, Cholesterol 31.7 mg, Fat 24.3 g, Fiber 1.3 g, Protein 6.8 g, SaturatedFat 11.9 g, Sodium 482.6 mg, Sugar 50.4 g

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