Name: Chocolate Truffle Cake With Strawberry Sauce
Prep time: 15 s
Cook time: 30 s
Total time: 75 s
Yield: 12
Ingredients: 1 3/4 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morselsdivided; 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; 1/4 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels; 1/4 cup creamy peanut butter; 2 cups fresh or frozen strawberriesthawed; 2 tablespoons granulated sugar; Garnish suggestions: whipped toppingfresh strawberriesmint leaves

Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Melt remaining 3/4 cup 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.

Step 5

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.