Friday, May 21, 2010

Chocolate Covered Strawberry Cake


1 box white cake mix
1 box (4-serving size) strawberry-flavored gelatin
1 1/4 cups water
1/3 cup vegetable oil
3 eggs

Dipped Strawberries
1 pint (2 cups) medium-large strawberries (18 to 20 strawberries)
1/2 cup white vanilla baking chips
1 teaspoon shortening or vegetable oil

Filling and Frosting
1 cup seedless strawberry jam
1 container milk chocolate frosting


1. Heat oven to 350°F. Grease bottoms and sides of two 9-inch round cake pans with shortening and lightly flour, or spray with baking spray with flour. In large bowl, mix cake mix and gelatin. Beat in water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour into pans.
2. Bake as directed on box for 9-inch round cake pans. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
3. Meanwhile, gently rinse strawberries and dry on paper towels (must be completely dry). Line cookie sheet with waxed paper. In 1-quart saucepan, melt vanilla baking chips and shortening over low heat, stirring frequently. Remove from heat.
4. Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Refrigerate until coating is firm, about 30 minutes, or until serving time.
5. Split each cake horizontally into 2 layers. On serving plate, place top of 1 layer, cut side up; spread with 1/3 cup of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup jam. Add top of second layer, cut side up; spread with remaining 1/3 cup jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Arrange dipped strawberries around top of cake. Store in refrigerator.

Recipe can be found here.

Pineapple Baked Tilapia

Recipe by: Simply Made...with Love
2 tilapia fillets
8 oz. crushed pineapple
1/4 c. brown sugar
2 tbs. lemon juice
1 1/2 tbs. mustard (I used brown)
2 tsp. soy sauce
aluminum foil (2 square pieces)

1. Mix all ingredients in a small bowl.
2. Season tilapia with salt and pepper.
3. Place tilapia on one piece of aluminum foil. (one piece on each)
4. Coat tilapia with pineapple mixture.
5. Fold foil around tilapia.
6. Place foil on cookie sheet, ready to bake.
7. Bake on 400 for 15-20 minutes or until fish flakes apart. ]
8. Unwrap foil and enjoy.