Chocolate Covered Strawberries Cake

Chocolate Covered Strawberries Cake

16 servings

2/3 cup butter

1 1/2 cups sugar, divided

1 teaspoon vanilla extract

2 1/2 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

4 egg whites

1 cup sliced fresh strawberries

for frosting

7 1/2 cups confectioners' sugar

1 1/2 cups baking cocoa

3/4 cup butter, softened

1 cup milk

2 teaspoons vanilla extract

1/2 cup sliced fresh strawberries

8 whole fresh strawberries

Cream butter and 1 1/4 cups sugar. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, on high until stiff peaks form and sugar is dissolved. Fold into batter. Fold in strawberries. Pour in to two, greased and floured 9-inch round baking pans. Bake at 350° for 30-35 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pans. Cool completely on wire racks. For frosting, combine confectioner's sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla. Spread frosting over bottom cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip whole strawberries into frosting and arrange around and on top of cake. Refrigerate leftovers. Enjoy!

Linked to Gooseberry Patch Recipe Roundup.