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INGREDIENTS
- 2 (1 ounce) squares unsweetened chocolate, chopped
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 1/3 cup margarine
- 1 cup sour milk
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- 2 tablespoons orange liqueur
- 1 (16 ounce) package frozen whipped topping, thawed
- 1 quart fresh strawberries
- 2 (1 ounce) squares semisweet chocolate, chopped
DIRECTIONS
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (9 inch) pans. In the top of a double boiler, heat unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, combine flour, baking powder, baking soda, salt and sugar. Cut in margarine until mixture resembles coarse crumbs. Blend in sour milk and melted unsweetened chocolate. Divide batter into prepared pans.
- Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Sprinkle cakes with orange liqueur.
- Reserve 8 to 10 strawberries and slice the rest. Place one cake on a serving plate, top with half of the sliced strawberries and half of whipped topping. Cover with second layer, top with remaining strawberries and whipped topping. Garnish with whole strawberries. In the top of a double boiler, heat semisweet chocolate, stirring occasionally, until chocolate is melted and smooth. Drizzle over the strawberries.
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INGREDIENTS
- 1 quart strawberries, sliced
- 1 cup sugar
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 dash ground nutmeg
- 1/2 cup butter or margarine
- 1/2 cup milk
- 2 eggs, separated
- 2 cups sweetened whipped cream
- fresh mint
DIRECTIONS
- In a bowl, gently stir strawberries and 1/2 cup sugar; chill. Meanwhile, in another bowl, combine flour, 1/4 cup sugar, baking powder, salt and nutmeg; cut in butter until crumbly. Combine milk and egg yolks; mix well. Add to crumb mixture, stirring just until moistened. Divide and pat into two greased 9-in. round cake pans. In a small mixing bowl, beat egg whites until stiff peaks form; spread over dough. Sprinkle with remaining sugar. Bake at 300 degrees F for 40-45 minutes or until golden. Cool 10 minutes before removing from pan to a wire rack. (Layer will be thin.) Cool completely. Place one cake layer on a large serving plate; spread with half of the whipped cream. Spoon half of the strawberries over cream. Repeat layers. Garnish with mint if desired.
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