Thursday, March 17, 2011

Recipe of the Week (or month, or year :)

Sending a great big thanks to our beautiful sister in law Liz for treating us to a yummy homemade dinner and this great cake! We had spent a good part of the day at Primary Children's doing routine vision tests with Abby so it was such a nice time to visit, eat (and eat) and relax at their house before heading back to the valley.

Strawberry Chocolate Cake

What You Need

Strawberry Chocolate Cake

5 squares
BAKER'S Semi-Sweet Chocolate, divided
6 Tbsp. butter or margarine
3/4 cup sugar
1 tsp. vanilla
2 eggs
1-1/4 cups flour, divided
1/2 tsp. baking soda
3/4 cup water
1-1/2 cups thawed COOL WHIP DIPS Strawberry Crème
1 cup sliced strawberries

Make It

PREHEAT oven to 350°F. Place 3 of the chocolate squares and the butter in large microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.

STIR in sugar and vanilla until well blended. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add 1/4 cup of the flour and the baking soda; mix well. Add remaining 1 cup flour alternately with the water, beating until well blended after each addition. Pour evenly into 9-inch round cake pan sprayed with cooking spray.

BAKE 30 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min.; remove from pan to wire rack. Cool completely. Top with the COOL WHIP DIPS and strawberries just before serving. Melt remaining 2 chocolate squares as directed on package; drizzle over cake. Let stand until chocolate is set. Store in refrigerator.