Nestle Toll House Recipe: Chocolate Truffle Cake With Strawberry Sauce - Very Best Baking

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Chocolate Truffle Cake With Strawberry Sauce

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I don't think my hubby was ever so much pleased with a dessert before!...

Jan W., Blytheville, AR on 2/09

Chocolate Truffle Cake With Strawberry Sauce

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Level: Intermediate

A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was submitted by Waydella Hart of Parsons, KS. Like your favorite candies, this chocolate cake combines the flavors of deep, rich chocolate with luscious, sweet strawberries.

Prep: 15 min

Cooking: 30 min

Cooling time: 30 min refrigerating

Yields: 12 servings

Ingredients

TRUFFLE CAKE
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels, divided
1/2 cup (1 stick) butter
3 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup all-purpose flour
GLAZE
1/4 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
1/4 cup creamy peanut butter
SAUCE
2 cups fresh or frozen strawberries, thawed
2 tablespoons granulated sugar
Garnish suggestions: whipped topping, fresh strawberries, mint leaves

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Directions

FOR TRUFFLE CAKE:
PREHEAT oven to 350° F. Grease and flour 9-inch springform pan. Melt 1 cup milk chocolate morsels and butter in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool for 10 minutes.

BEAT eggs, 2/3 cup sugar, vanilla extract and salt in large mixer bowl. Blend in chocolate mixture. Stir in flour; mix well. Pour into prepared pan.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Remove side of pan.

FOR GLAZE:
MELT remaining milk chocolate morsels, butterscotch morsels and peanut butter in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool slightly. Spread glaze over top and side of cooled cake. Refrigerate for 30 minutes or until glaze is set.

FOR SAUCE:
PLACE strawberries and 2 tablespoons sugar in blender; cover. Blend until smooth. Refrigerate until serving time. To serve, cut into wedges. Garnish with strawberry sauce, whipped cream, strawberries and mint leaves.

Remember to follow baking instructions before consuming.

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Recipe Reviews

Jan W. , Blytheville, AR
February 2009

Truly wonderful!

I don't think my hubby was ever so much pleased with a dessert before! He says he now loves me more that ever!!!!!:-).

Lynne K. , YACOLT, WA
June 2006

CHOCOLATE TRUFFLE CAKE WITH STRAWBERRY SAUCE

DELICIOUS. EVERYONE REALLY ENJOYED THIS DESSERT. GAVE THE RECIPE OUT TO SO MANY FRIENDS. THEY STILL ASK ME TO PREPARE IT FOR THEM. WE ALL LOVE FRESH RASPBERRIES WITH THIS CAKE ALSO..

Marylou H. , MANASSAS, VA
May 2006

Chocolate Dream Cake

My grandchildren love helping to make this cake. They can't wait to taste it every time we prepare this cake..

Read all reviews

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NUTRITION FACTS
Amount Per Serving 12 servings
Serving Size 1/12 of recipe
Calories 380
Calories from Fat. 210
% Daily Value
Total Fat 23g	35%
Saturated Fat 12g	62%
Cholesterol 80mg	27%
Sodium 160mg	7%
Carbohydrates 44g	15%
Dietary Fiber 1g	5%
Sugars 34g
Protein 4g
Vitamin A	6%
Vitamin C	35%
Calcium	2%
Iron	4%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

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