Mama Steph's strawberry cake with chocolate ganache icing - - Tyler, Longview, Jacksonville |ETX News

Mama Steph's strawberry cake with chocolate ganache icing

Easy Strawberry Cake:

1 box white cake mix (I used Pillsbury Super Moist)

1 small package strawberry gelatin

1 1/2 cups crushed fresh strawberries

3 eggs

1/3 cup oil

1 cup strawberry nectar (like Jumex brand in the Mexican foods section)

1 tsp vanilla extract

Place all ingredients in a mixing bowl. Mix ingredients on low speed with electric mixer for 30 seconds.Scrape down bowl with spatula, and then mix for two minutes on medium-high speed.

Pour cake batter into two 9inch greased and floured cake pans or one 9x13 cake pan. Smooth top of cake with offset spatula. 

Follow bake times on cake mix box. Test for doneness with toothpick.

After 5 minutes or so, turn cake out of pan onto a cooling rack. When cooled, place on cake plate and then frost with icing.

Favorite Chocolate Ganche Frosting

  • 24 ounces semisweet chocolate chips  (if you're not a fan of semi-sweet, try milk chocolate chips)
  • 1 1/2 cups heavy cream
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon pure vanilla extract (Ina & I agree that one should only use REAL vanilla extract)
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature (very important that it be room temp)


First,  place the chocolate chips and heavy cream in a bowl set over a pot of gently simmering (not boiling) water, stirring, until the chips are completely melted.  The more you stir, the shinier the icing will be.  Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.  Spread on a completely cooled cake.  This makes enough icing to cover the 9×13″ sheet cake with 3/4  inch of icing. Refrigerate.

(adapted from an Ina Garten recipe)

Powered by Frankly