Chocolate Sour Cream Cake With Cream Strawberries |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Taste of sweet and sour cake Ingredients:
1/2 cup unsalted butter, melted |
1/2 cup strawberry, preserve |
1 cup sour cream |
2 eggs |
2 cups flour |
3 tablespoons cocoa powder |
3 tablespoons chocolate pudding, instant mix |
2 cups sugar |
1/2 teaspoon salt |
1 teaspoon baking powder |
8 ounces cream cheese |
1 teaspoon vanilla extract |
3 tablespoons powdered sugar |
1 frozen whipped topping, cool whip |
16 strawberries, fresh and whole |
dark chocolate syrup, hershey special |
Directions:
1. In a removable bottom 9”cake pan remove the bottom and spray with baker spray and line a sheet of parchment paper and return back into cake pan and spray the top of the parchment paper and set aside until need.
2. In a medium size mixing bowl combine the butter, strawberries preserve, sour cream and eggs and mix well.
3. In bowl mix flour, sugar butter, cocoa powder, chocolate pudding mix, baking powder and salt and pour in the butter mixture and blend together. Pour batter into cake pan and bake for 25 - 30 minutes. Cool completely and remove from cake pan and release the sheet of parchment paper and place onto a cake broad and refrigerate overnight.
4. Take out the cool whip the night before and place into refrigerate overnight. In a mixing bowl combine the cream cheese, vanilla and powdered sugar until fluffy and fold in the cool whip and back into the refrigerate for two hours.
5. Remove the chill cake and spread a layer of the cream cheese topping and top with strawberries and drizzle with dark chocolate syrup and return cake back into the refrigerate to set.
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