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1 pkg. (2-layer size) white cake mix
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, melted
1 Tbsp. red food colouring
5 cups fresh strawberries, quartered
1/2 cup sugar, divided
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
2 cups thawed Cool Whip Whipped Topping
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How do I make it ?
Cover bottoms of 2 (9-inch) round pans with parchment paper; spray with cooking spray. Prepare cake batter as directed on package; blend in chocolate and food colouring. Pour into prepared pans.
Bake 22 to 25 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
Toss berries with 2 Tbsp. sugar; set aside. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Whisk in Cool Whip.
Cut each cake layer into 8 wedges. Serve topped with Cool Whip mixture and berries.
Kraft Kitchen Tips!
Enjoy a serving of this rich and indulgent treat on special occasions.
How to Bake Cake in 13x9-Inch Pan
Bake cake as directed, substituting a 13x9-inch pan for the 2 round pans. Remove cooled cake from pan. Cut into 8 pieces, then cut each piece diagonally in half. Serve topped with Cool Whip mixture and berries just before serving.
Spoon Cool Whip mixture into resealable plastic bag; cut 1/2-inch-piece off one bottom corner of bag. Use to squeeze Cool Whip mixture over cake wedges.
Calories From Fat
% Daily Value
Fat 25 g
Saturated fat 10 g
Cholesterol 75 mg
Sodium 340 mg
Carbohydrate 40 g
Fibre 2 g
Sugars 30 g
Protein 6 g
16 servings, 1 piece (136 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.