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Summer Berry Chocolate Cake
Courtesy of CanolaInfo
Servings: 8
Prep Time: 15 Min.
Cook Time: 20-25 Min.
What you need:
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+ canola oil cooking spray
+ 1 1/2 c. granulated sugar
+ 2/3 c. canola oil
+ 2 eggs
+ 2 tsp. vanilla extract
+ 2 2/3 c. all purpose flour
+ 2/3 c. cocoa
+ 2 tsp. baking powder
+ 2 tsp. baking soda
+ 1 tsp. salt
+ 2 c. boiling water

Filling/Frosting:
+ 1 c. whipping cream
+ 1 tsp. vanilla extract
+ 1 qt. fresh strawberries, sliced
What to do:
1. Preheat oven to 350°F.
2. Spray 2-9 in. round layer pans with canola oil spray.
3. In a large bowl, beat sugar, canola oil, eggs and vanilla for 4 min.
4. In a seperate bowl, sift together flour, cocoa, baking powder, baking soda and salt.
5. Add flour mixture alternately with boiling water to the sugar mixture. Beat until ingredients are combined. Divide the mixture between the two round cake pans.
6. Bake 20 - 25 mins., or until cake springs back to the touch. Remove cakes from pans and allow to completely cool on wire racks.
7. In a medium bowl, beat whipping cream and vanilla until stiff peaks have formed. Place one cake layer onto a serving plate. Spread with half of the whipping cream and half of the strawberries. Place second cake layer over top. Spread with remainder of whipped cream, allowing it to run down sides of cake. Decorate top of cake with remaining strawberries. Serve or refrigerate until serving.
Nutritional information:
Calories: 380;   Total Fat: 17g;   Saturated Fat: 3g;   Cholesterol: 45mg;   Total Carbs: 52g;   Fiber: 3g;   Protein: 6g;   Sodium: 490mg;  
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