Anniversary Cake

I baked our anniversary cake on Thursday before our surprise trip, and because I didn't have time to finish it, I wrapped it up and put it in the fridge while we were gone.

Then, we came home on Monday night and I still didn't have time to finish the cake.

Then, some family came to visit on Tuesday, and I still didn't have time to finish the cake.

I finally got around to the cake on Wednesday, and I have to say that even after being in the fridge for a week, it was one of the most moist and tasty cakes I've ever had.


I've been looking for a recipe for this cake ever since we got married, and it finally appeared in my mailbox. It was on the cover of a Taste of Home magazine. (Thanks for the subscription, Grandma Fay!)

Since it turned out so well, and it isn't my secret recipe anyways, I thought I should share it with all of you. Plus, if I post it, I won't lose it.

One last note before we get down to the recipe part: this cake baked up incredibly flat. I didn't have to level it at all before stacking the layers.

Chocolate-Strawberry Celebration Cake

For the Cake:

1 pkg (18-1/4 oz) chocolate cake mix
1 pkg (3.9 oz) instant chocolate pudding mix
4 eggs
1 cup (8 oz) sour cream
3/4 cup water
1/4 cup canola oil
4 oz semisweet chocolate, melted

Combine ingredients, beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Transfer to two greased and floured 9 inch round baking pans.

Bake at 350 degrees for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For the Frosting:

2 cups butter, room temperature
4 cups confectioners' sugar
3/4 cup baking cocoa (I used Hershey brand - this is significant for sentimental reasons)
1/2 cup 2% milk (I used whole milk, and it was fine)

Beat the butter, confectioners' sugar and cocoa until blended; add milk and beat until smooth. Spread frosting between layers and over top and sides of cake.

For the Garnishes:

2 oz semisweet chocolate, melted
1 lb fresh strawberries, hulled (mine came from my own garden!)

Pipe or spoon melted chocolate onto waxed paper in decorative designs; let stand until set. (Mine sat from Thursday until the following Wednesday, but I'm sure a shorter period of time would have been sufficient.)

Arrange strawberries on top of cake.

For the Ganache:

4 oz semisweet chocolate, chopped
1/2 cup heavy whipping cream

Place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate; whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides.

Top with chocolate garnishes and you are done!

P.S. Thanks for the pretty golden cake stand, Mom! I put it to good use.