Strawberry And Chocolate Buttercream Cake

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 3/4 cups butter recipe yellow cake mix (from 18.25-oz box)
• 1/2 cup water
• 1/4 cup butter or 1/4 cup margarine, softened
• 1/2 teaspoon almond extract
• 1 egg
• 8 ounces chocolate, baking bars (chopped)
• 2 tablespoons butter, cut into pieces, softened
• 2/3 cup whipping cream
• 2 cups fresh whole strawberries, thinly sliced

Recipe

• 1 1. heat oven to 350°f (or 325°f for dark or nonstick pan). generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
• 2 2. in large bowl, beat cake mix, water, 1/4 cup butter, the almond extract and egg with electric mixer on low speed until moistened. beat on medium speed 2 minutes, scraping bowl occasionally. pour into pan.
• 3 3. bake as directed on box for 8- or 9-inch rounds. cool in pan 10 minutes. remove from pan to cooling rack. cool completely, about 1 hour.
• 4 4. meanwhile, place chocolate and 2 tablespoons butter in medium metal bowl. in 1-quart saucepan, heat whipping cream over medium heat just to boiling. immediately, pour hot cream over chocolate and butter. let stand about 5 minutes, or until mixture is melted and smooth when stirred. cool 1 hour or until room temperature.
• 5 5. beat cooled chocolate mixture on high speed until fluffy.
• 6 6. cut cake horizontally in half, using long, sharp knife. on serving plate, place 1 layer, cut side up. spread with 1/2 of the filling; top with 1/2 of the strawberries. add remaining cake layer, cut side down. spread remaining filling over top of cake; top with remaining strawberries. store covered in refrigerator.