~*Chocolate Strawberry Celebration Cake*~

Many have requested this fabulous cake. It is very easy to make and is beautiful! I love that you can refrigerate it and then take it out about an hour or more before serving and it still has that cool/rich taste to it.

I have added my own ideas etc to the recipe below and I have made the chocolate cake twice and the white chocolate version once (I converted the recipe to the white chocolate and it is just as good as the chocolate). Both times they have turned out great! You can not go wrong with this recipe!

Enjoy!! ~*Bethany*~

~*Chocolate Strawberry Celebration Cake*~

Cake~

1box fudge chocolate cake mix

1 pkg (3.9oz) instant chocolate pudding

4 eggs

1 cup sour cream

3/4 cup water

1/4 cup oil

4 (1oz) semisweet chocolate Bakers squares melted

Frosting~

2 cups butter, softened

4 cups powdered sugar

3/ 4 cup baking cocoa

1/ 2 cup milk

Garnishes~

2 (1oz) Bakers semisweet chocolate melted

Fresh Strawberries

Ganache~

4 (1oz) Bakers Semisweet Chocolate, chopped

1/ 2 cup heavy whipping cream

Combine the first seven ingredients; beat on low speed for 30 sec. Beat on medium for 2 minutes. Transfer to 2 greased

flowered 9in round baking pans (or another shape, I have used heart).

Bake at 350 for 28-32 minutes or till toothpick comes out clean. Cool for 10 minutes before removing form pans to wire rack

to cool completely.

Frosting~

Beat the butter, powdered sugar and cocoa in bowl till bended; add milk and beat till smooth. Spread frosting between

layers and over top and sides of cake.

Pipe or spoon melted chocolate onto wax paper in decorative designs (refrigerate till set). Arrange strawberries on top

of cake. For ganache, place chocolate in a small bowl. Heat cream just to a bowl; pour over chocolate; whisk until smooth.

Drizzle over top of cake, allow ganache to drape down the sides. Top with chocolate garnishes. Keep in refrigerator and let

set out an hour or so before serving.

Enjoy!!

~*White Chocolate Raspberry Celebration Cake*~

Cake~

1box French vanilla cake mix

1 pkg (3.9oz) instant French vanilla pudding

4 eggs

1 cup sour cream

3/4 cup water

1/4 cup oil

4 (1oz) white chocolate Bakers squares melted

Filling~

Small jar of Raspberries preserves

Frosting~

9 (1oz) Bakers White Chocolate, finely chopped

3 1/ 2 cups powdered sugar

1/ 2 cup milk

1 tsp vanilla

12 TBSP butter, softened

Pinch of salt

Garnishes~

2 (1oz) Bakers white chocolate melted

Fresh Raspberries

Ganache~

4 (1oz) Bakers White Chocolate, chopped

1/ 2 cup heavy whipping cream

Combine the first seven ingredients; beat on low speed for 30 sec. Beat on medium for 2 minutes. Transfer to 2 greased

flowered 9in round baking pans (or another shape, I have used heart).

Bake at 350 for 28-32 minutes or till toothpick comes out clean. Cool for 10 minutes before removing form pans to wire rack

to cool completely.

Spread raspberries preserves in center for filling.

Frosting,

Melt the white chocolate in double boiler. Stir till melted and smooth. Let cool to room temperature.

Sift powdered sugar in medium bowl, add milk, vanilla, butter and salt, beat till smooth. Stir in the cooled white chocolate. Frost cake.

Pipe or spoon melted chocolate onto wax paper in decorative designs (refrigerate till set). Arrange strawberries on top

of cake. For ganache, place chocolate in a small bowl. Heat cream just to a bowl; pour over chocolate; whisk until smooth.

Drizzle over top of cake, allow ganache to drape down the sides. Top with chocolate garnishes. Keep in refrigerator and let

set out an hour or so before serving.

Enjoy!!