Strawberry Fudge Cake

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Prep Time: Minutes
Cook Time: Minutes
Yields:
Difficulty:

Ingredients

  • For the Cake
  • 1 box chocolate cake mix
  • 1 box fudge brownie mix
  • 1 cup oil
  • 1 1/4 cups water
  • 4 eggs
  • For the Filling
  • 2 cups strawberries sliced
  • 1 cup evaporated milk
  • For the Topping
  • 1 14-ounce can sweetened condensed milk
  • 1/4 cup baking cocoa powder
  • 2 tablespoons unsalted butter (softened)
  • 1 tablespoon pure vanilla extract
Difficulty:
Surprise your significant other while you indulge your sweet cravings with this perfect dessert for two.

Valentine's Day coming up? Mother's Day? Or perhaps a loved one's birthday? Maybe you just want to give your significant other a decadent reward for just being amazing. Whatever the reason, this homemade fudge cake with a creamy strawberry filling is guaranteed to bring you some well-earned praise. Moist and rich, it's a sweet treat that you can keep in your cookbook for any special occasion.

This is a standard recipe that never fails to impress, and it looks like it came from a top class bakery. And if you want to give your cake a hint of spice, consider adding some cayenne to your chocolate cake.

Enjoy!

Directions

For the Cake
  1. Preheat oven to 350º F.
  2. In a bowl, whisk together the cake mix, brownie mix, oil, and water. Add the eggs and whisk to incorporate.
  3. Grease a bundt pan.
  4. Pour the cake mixture into the pan and bake for 50-55 minutes or until a toothpick comes out clean.
For the Frosting
  1. While the cake cooks, in a large bowl, whisk together the condensed milk and cocoa powder until homogeneous and smooth (without lumps of cocoa powder).
  2. Add the butter and vanilla and whisk to incorporate.
  3. Bring mixture to a non-stick saucepan over medium-low heat, stirring constantly until the mixture thickens and starts to peel away or reveals the bottom of the pan when you scrape it with a wooden spoon. Set aside.
Completing the Cake
  1. Take the cake out of the oven and let cool in a rack for at least 1 hour.
  2. On a working surface, still keeping it in the bundt pan, remove some of the cake filling to hollow it out, and reserve.
  3. Fill the cavity with strawberries and evaporated milk. Cover with the shredded cake pieces and press firmly. Refrigerate for 20 minutes.
  4. Drizzle with frosting and enjoy!

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