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.
I 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).