Chocolate Covered Strawberries' Cake
Author: 
Recipe type: Sweet
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 box Duncan Hines® dark chocolate cake mix
  • 1 c. water
  • ⅓ c. olive oil
  • 3 Tbs. ener-g egg replacer
  • 2 tsp. baking powder
  • 1 recipe of Chocolate Covered Strawberries
  • 1 container Duncan Hines® coconut pecan frosting
  • 1 container Duncan Hines® creamy chocolate frosting
  • ½ c. powdered sugar
  • 3-5 tsp. coconut milk
Instructions
  1. Grease and flour two 9″ cake pans. (I used a small heart shape pan)
  2. In a stand mixer, combine cake mix, water, oil, egg replacer, and baking powder. Mix on love for 3o seconds. Increase the speed to medium/high and mix for 2 minutes.
  3. Pour batter into cake pan(s) and bake according to the direction on the box.
  4. While the cake bakes you can make your Chocolate Covered Strawberries.
  5. When the cake is done, cool for 10 minutes before flipping onto a cooling rack. Let cool completely.
  6. Place your first cake layer on a plate, and cover the top with the coconut pecan frosting. Assemble the second layer over the first and spread another layer of coconut pecan frosting.
  7. Spread the chocolate frosting over the sides of the cake. (You can pipe this if you really want to get all fancy) Mix the powdered sugar and coconut milk until an icing forms. Pour over the top of the cake, and let sit for a few minutes.
  8. In whatever way you wish, place the chocolate covered strawberries on the top of the cake.
Recipe by Live Run Eat Grow at https://www.liveruneatgrow.com/2015/04/22/chocolate-covered-strawberries-cake/