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15 minutes
Prep: 15 minutes
Cook: 0 minutes
1978 calories per serving view nutrition facts
1 cake
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| 1/2 | cup | water | boiling |
| 1/2 | cup | cocoa powder | |
| 2/3 | cup | butter | or margarine |
| 1 3/4 | cups | sugar | granulated |
| 2 | large | eggs | |
| 1 | teaspoon | vanilla extract | |
| 2 1/2 | cups | cake flour | |
| 1 1/2 | teaspoons | baking soda | |
| 1/2 | teaspoon | salt | |
| 1 | cup | sour cream | |
| 1 | ounce | chocolate unsweetened | for garnish |
| 1 | x | strawberries | chocolate dipped |
| 1 | x | mint leaves | for garnish |
| Filling | |||
| 1/4 | cup | coconut | optional |
| 1/4 | cup | nuts | chopped and toasted |
| Fluffy cocoa frosting | |||
| 4 1/2 | cups | powdered sugar | |
| 1/2 | cup | cocoa powder | |
| 1/2 | cup | butter | or margarine, softened |
| 5 | tablespoons | cream, half and half | or milk |
| 1 | teaspoon | vanilla extract | |
| 1 | x | strawberries | chocolate-dipped |
| 1/2 | cup | chocolate (semi-sweet) | semi-sweet chips |
| 1 | teaspoon | vegetable shortening | |
| 10 | each | strawberries | fresh |
Preheat oven to 350 degrees.
Grease two 9-inch round cake pans.
Add 2-3 teaspoons flour to each pan.
Gently tap side of pan to evenly coat bottom and side of pan with flour.
Invert pan and gently tap bottom of pan to remove excess flour.
Gradually add water to cocoa, stirring until well blended; cool slightly.
See part 2 of recipe.
| % Daily Value* | |
| Total Fat 82.0g | 126% |
| Saturated Fat 48.0g | 242% |
| Trans Fat 0.0g | |
| Cholesterol 280mg | 93% |
| Sodium 967mg | 40% |
| Total Carbohydrate 311.0g | 104% |
| Dietary Fiber 11.0g | 44% |
| Sugars 223.0g | |
| Protein 20.0g | 39% |
| Vitamin A | 47% | Vitamin C | 31% | |
| Calcium | 18% | Iron | 63% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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