Chocolate Strawberry Cake recipe
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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®)
Nutrition Info
- 537.3 caloriescarbohydrate: 74.7 gcholesterol: 31.7 mgfat: 24.3 gfiber: 1.3 gprotein: 6.8 gsaturatedFat: 11.9 gservingSize: -sodium: 482.6 mgsugar: 50.4 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Strawberry Cake
Directions
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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.