Dark Chocolate Strawberry Margarita Cake Recipes

STRAWBERRY MARGARITA CAKE

Steps:

• Preheat oven to 350 degrees and spray your three (8 inch) round cake pans with cooking spray, set aside.
• Using a standing mixer, beat together the cake mix, egg whites, water, and canola oil until combined.
• Whisk in the lime juice, and lime zest until incorporated.
• Divide the batter evenly between the three prepared cake pans.
• Bake in the oven for 25-28 minutes or until a toothpick comes out clean.
• Allow to cool completely.
• Using a standing mixer, combine all ingredients into the mixer and beat until combined, smooth and stiff with peaks.
• Scoop 1 Cup of frosting into the piping bag and set aside
• Using the cake leveler, remove the domes from the cakes to level them out
• Place one cake round onto the cake board
• Scoop 1 Cup of frosting onto the cake and smooth evenly
• Place the second cake round onto the top of the frosting
• Scoop 1 Cup of frosting onto the second cake layer and smooth evenly
• Place the last cake round onto the top of the frosting
• Using the remaining frosting, frost entire cake
• Pipe dollops of frosting onto the top of the cake
• Place Lime and strawberry slices onto the frosting
• Zest a lime all over the top of the cake
• Place into the fridge for an hour to allow the frosting to harden up a bit
• Cut into slices and enjoy!

STRAWBERRY MARGARITA CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or lightly spray bottom only of 13x9-inch pan. Add enough water to drink mix to measure 1 1/4 cups.
• In large bowl, beat cake mix, drink mix, oil and egg whites with electric mixer on low speed 2 minutes. Pour into pan. Bake and cool and directed on box for 13x9-inch pan.
• Gently stir lime peel into whipped topping; spread over top of cake. Garnish with strawberries. Store covered in refrigerator.

DARK CHOCOLATE STRAWBERRY MARGARITA CAKE

Steps:

• 1. Mix all dry ingredients together with a whisk. Then add all other ingredients and mix with heavy duty mixer until well incorporated. (Be sure to reserve the items needed for icing and set aside.)
• 2. Pour the batter into a heavily greased and floured bundt cake pan and bake at 350 degrees for approximately 45 minutes or until it tests done. Allow to sit in cake pan for a few minutes before turning out onto plate.
• 3. Icing: Place the chocolate chips in the microwave and cook for a couple of minutes until warm and melting. Whisk them until smooth. Thin until pouring consistency with the buttermilk or heavy cream. When pourable, drizzle over the top of the cake. Then take the reserved pie filling and spoon around the top. The dark chocolate flavor with the rum flavoring and strawberries is delicious!

DARK CHOCOLATE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
• In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
• Bake in preheated oven for 25 to 30 minutes. Allow to cool.