Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Devil's Food Strawberry Cream Cake With Frosting
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- #91126
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
CAKE
2 cups sugar
1 3/4 cup cake flour
1 cup unsweetened cocoa powder, sifted
1 teaspoon baking soda
1/2 teaspoon baking powder
3 ounces bittersweet chocolate, chopped
1/2 cup butter, cut into pieces
1 1/2 cup buttermilk
3 large eggs
2 1/2 teaspoons vanilla extract
FILLING
1 1/2 cup heavy cream
1/4 cup confectioners' sugar
1 pint strawberries, hulled, halved lengthwise
FROSTING
10 ounces bittersweet chocolate, finely chopped
1/4 cup butter, cut into pieces
3/4 cup sour cream, room temp
2 cups confectioners' sugar, sifted
directions
CAKE: Heat oven to 350 degrees F. Coat 2 round cake pans with nonstick spray. Line bottoms with wax paper.
In bowl, whisk sugar, flour, cocoa, soda and powder to blend.
Melt chocolate and butter 1 minutes in microwave, stir to blend. With mixer, beat buttermilk, eggs, vanilla and chocolate mixture into dry ingredients until blended. Beat 2 minutes or until smooth.
Scrape into pans. Bake 42 minutes or until done. Cool in pans 20 minutes turn cakes out of pans, cool.
FILLING: Beat cream and sugar in bowl with mixer until stiff peaks form. Place 1 layer on serving plate. Spread on half the whipped cream to 1/2 inch of edge. Top with concentric circles of strawberries. Spread remaining cream over strawberries. Top with second cake layer. Refrigerate cake.
FROSTING: Melt chocolate and butter in glass bowl in microwave 2 minutes or until chocolate is soft and shiny, stir until completely melted and smooth. Fold in sour cream, gradually beat in confectioners sugar until smooth and shiny. Spread cake with frosting.
added by
123456
nutrition data
Nutritional data has not been calculated yet.
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