Chocolate box cake with berrys and cream - gh_9407

9 servings

Ingredients

Quantity Ingredient
6 eaches (1oz) squares semisweet chocolate
1 tablespoon Shortening
2 packs (3oz) cream cheese, softened
4 tablespoons Butter, softened
1½ cup Confectioners'sugar
⅓ cup Unsweetened cocoa
2 tablespoons Milk
1 teaspoon Vanilla extract
2 cups Heavy or whipping cream
2 pints Strawberries
Mint leaves for garnish

Directions

ABOUT 3 HOURS BEFORE SERVING OR EARLY IN DAY: 1. Line 9"x9" baking pan with foil as smooth as possible.

2. In heavy 1-quart saucepan over low heat, heat chocolate with shortening until melted, stirring frequently.

3. Pour melted chocolate into pan; swirl chocolate around sides and bottom of pan to cover entire inside of pan. Refrigerate 1 minute; swirl chocolate a second time to reinforce sides of chocolate box.

Refrigerate until chocolate is firm, about 30 minutes.

4. Prepare filling: In lg bowl, with mixer at medium speed, beat cream cheese and butter until smooth (do not use margarine or filling will be too soft to cut). Add confectioners' sugar, cocoa, milk, and vanilla; beat until fluffy.

5. In small bowl, beat 1½ cups heavy cream until stiff; fold into cream cheese mixture.

6. Remove foil-lined chocolate box from pan; gently peel foil from chocolate box. Place chocolate box on platter. Spread cream-cheese mixture in chocolate box. Refrigerate until filling is firm, about 2 hours.

7. In small bowl, with mixer at medium speed, beat remaining V2 cup cream until stiff peaks form. Spoon into decoratin bag with large rosette tube. Pipe whipped cream in 1" wide border on filling around chocolate box. Cut larger strawberries in half and arrange over top of filling. Garnish with mint. Slice remaining strawberries to serve with dessert.

Each serving: About 500 calories, 40 g fat, 107 mg cholesterol, 125 mg sodium.

Good Housekeeping/July'94/scanned & fixed by DP & GG

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