|Chocolate Truffle Fruit Basket Cake|
Ingredients: 16 ounces chocolate frosting12 or 13 kitkat candy bars19 ounces chocolate cake mixAssorted fresh fruits on the topHalf cup softened butter2 teaspoons instant coffee granulesOne and a half cup all-purpose flour3/4 cup cocoa2 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt1 teaspoon vanilla extract
Directions:Stir together instant coffee granules and 1 cup boiling water until granules dissolve.
Beat Butter at medium speed, gradually add sugar and eggs beating all well.Stir together flour and next 4 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Gradually add coffee mixture and vanilla, beating at low speed just until blended. Pour batter into 2 greased and floured 8-inch square cakepans.
- Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
- Spread a thin layer of Chocolate Buttercream Frosting between layers and on top and sides of cake, reserving remaining frosting.
- Fit a decorating bag with basket-weave tip, and fill with some of remaining frosting. Pipe basket-weave pattern around sides, refilling bag as needed. Change to star tip, and pipe ruffle around top and bottom of cake.
- Insert 2 water picks into top of cake near 2 opposite edges, and insert wire ends of handle into water picks. Mound Chocolate-Dipped Strawberries onto top of cake.