Tools:
SweetHeart Pan #2105-1197
Ingredients:
1/2 cup butter or margarine softened
1 1/2 cups granulated sugar
2 eggs
1 tablespoon Red
(no-taste) Icing Color
1 teaspoon pure
vanilla extract
2 cups all-purpose flour
2 tablespoons cocoa
1 teaspoon salt
1 cup buttermilk
1 1/2 teaspoons baking soda
1 tablespoon white vinegar
2 (14oz boxes) Whipped
icing mix #710-112
strawberries with stems fresh
White
Coating Chocolate
Pink
colored sugar or red colored Sanding sugars
Makes: Cake serves 12.
instructions
Preheat oven to 350°F. Spray
pan with vegetable pan spray.
In medium bowl, cream butter and sugar with electric mixer until light and fluffy.
Add eggs, icing color and vanilla; mix well. Stir together flour, cocoa and salt; add alternately with buttermilk to batter mixture, beating until well blended. Stir baking soda into vinegar; fold carefully into batter.
Pour batter into prepared pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
While cake cools, wash and dry strawberries. Melt chocolate according to package directions. Holding strawberries by stem, dip into melted chocolate and gently tap to remove any excess; sprinkle or dip into desired sugar. Place on parchment or waxed paper covered cookie sheets; refrigerate until set, about 10 minutes. (May be made several hours in advance.)
To decorate: Spatula ice cake fluffy with buttercream icing. Add chocolate dipped strawberries just before serving.
Recipe from Wiltonn 2009
1 yellow cake mix (I like the
one that has butter in it)
Super
red Baker's Preferred coloring (dissolve in 1/4 cup of the water
to be added)
2 tablespoons cocoa (add cocoa
to DRY cake mix and stir, then add wet ingredients.)
Instructions
Follow ingredients as on the box
to add, eggs, water, butter, oil etc as directed....but mix the food coloring
with about 1/4 cup of the water to be added.
Follow baking instructions on box
and decorate as above.