Thursday, 22 November 2012 21:58

Feel Like Cake?

Written by Jennifer Porter
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cakeI hope that all who celebrate had a very Happy Thanksgiving!


This year, I was responsible for dessert at Thanksgiving dinner. I have no idea how I decided what to bring. I think a vision of cake and chocolate-covered strawberries came to me in a dream, and I went from there. The end result is the picture to the left. As I shared my dessert making experience on Twitter, I got several requests for the recipe. So, here is a description of how I made the cake. I like to wing it when I cook which means that I didn’t follow a recipe.



My Strawberry French Vanilla Thanksgiving Cake Extraordinaire
(a made up name)



  • One boxed mix of French vanilla cake
  • Four cartons of strawberries
  • 2 packages of dipping chocolate
  • Grand Marnier

I made the cake according to the directions on the box. I used a bundt pan. After the cake finished cooking, I let it cool, put it on my cake plate and then drizzled about ¼ cup of Grand Marnier over the top.


I cut up one carton of strawberries and mashed them up. I added a bit of water, Grand Marnier and sugar in order to create a strawberry sauce. I eyeballed the amounts of water in order to make the consistency that I wanted. Sugar helps make this more syrupy – and made this mixture sweeter as strawberries aren’t in season where I am. I added Grand Marnier to taste. I didn’t add too much as I wanted to let this mixture sit overnight and check it again. I cut up another carton of strawberries and added the pieces to the syrup mixture. This mixture is served in a bowl that can be used to spread over the cake when it is served.


dippingI melted one of the containers of dipping chocolate and used the entire container of chocolate to cover about one container of strawberries. I then put the strawberries in the refrigerator in order to harden the chocolate.


I sliced up the remaining carton of strawberries, thinly. I added sugar and Grand Marnier to taste and let the strawberries marinate for a couple of hours.


I frosted the cake. I added food coloring to make the frosting pink because I thought pink would go with the strawberries and the chocolate.


I placed the sliced strawberries around the top of the frosted cake. I only did the top because these tend to slide off.


I then placed the chocolate-dipped strawberries around the bottom of the cake as decoration.


The last step was melting the second container of dipping chocolate and drizzling it over the cake. I put the cake in the refrigerator in order to harden the chocolate.


Optional: I bought an infuser so that I can infuse my chocolate-covered strawberries with Grand Marnier. I do this after the chocolate has hardened. If you don’t like Grand Marnier, peppermint schnapps works well (although probably not for this cake).



Last modified on Friday, 23 November 2012 13:25
Jennifer Porter

Jennifer Porter

Romance Novel News

Twitter: @JenniferRNN

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