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Fudgy Strawberry Cream Cake from a Very Fudgy Baby Cakes Mix

Fudgy Strawberry Cream Cake from a Very Fudgy Baby Cakes Mix

It's absolutely fascinating what you can make with this mix!

Scroll down to see how to make this cake and more!
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"This is the best chocolate cake mix you can buy."

It's not like store mixes. It's a cream cake mix with pudding in the mix and loaded with mini chips. It's fudgier, moister, and denser.  It balances better with frosting.

We guarantee that it's the best.  If you can find a better mix, we'll give you your money back. 

  • Cream cake mix--"pudding in the mix"
  • Loaded with mini chocolate chips
  • Designed for cupcakes but perfect for dessert cakes
  • Makes 20 to 24 cupcakes, a layer cake, a 9x13-inch cake, or a bundt cake
  • Made with gourmet cocoa, "better cocoa makes a better cake"
This is not just a cake mix, it's a dessert mix. With extra chocolate added and gourmet cocoa, this is a better buy.    

It's guaranteed better. Give it a try!


Look what you can make!

(On some devices, images may not align.)

Fudgy Strawberry Cream Cake (Shown in the product image above)


Make the cake in a 9x13-inch pan and then cut the cake in two to make two layers.  Make the Vanilla Cheesecake Whipped Cream Frosting with the recipe below.  Spread a layer of frosting on one of the cake pieces. Add a layer of thinly sliced strawberries.  Add the top and frost it with the remaining frosting.  (This cake was frosted with a pastry bag with a round tip.) Decorate the cake with finely chopped nuts and strawberries.

To make the Vanilla Cheesecake Whipped Cream Frosting, cream 3/4 cup sugar with 4 ounces of cream cheese.  Add 1 teaspoon vanilla, two tablespoons  meringue powder, and 2 cups heavy whipping cream, Darigold 40% fat or equal.  Whip until it is very stiff and will stand like buttercream.  (Whipped cream frosting is better if used the same day.)

Chocolate Cupcakes Stuffed with Fresh Strawberries 

Make the cupcakes according to package directions.  Use a cupcake corer to cut plugs from the tops of the cupcakes.  Insert a strawberry in the hole and frost the cupcakes.  Either serve the cupcakes right away or refrigerate them.  These are frosted with a chocolate whipped cream frosting.

Pink Peppermint Fudge Cake

Use your mix to make this 9x13-inch cake.  The cake was frosted with fudge frosting, the edges trimmed, and the cake cut into 15 pieces.  Make peppermint whipped cream frosting using the vanilla frosting recipe above.  Use peppermint flavor to taste instead of the vanilla. Add a drop of pink food coloring.

Ice Cream Cupcakes

These are fun and simple to make.  Make the cupcakes.  Put a scoop of ice cream on each and then put them in the refrigerator long enough for the ice cream to freeze to the cupcakes.  

Cherry Chocolate Cake

Again make a 9x13-inch cake.  Cut the cake into halves, lengthwise, and let it cool. Again make whipped cream frosting but add some cherry pastry filling to the frosting.  The filling tint the frosting, help stabilize it, and add chunks of cherry to the frosting.  Add flavor or more color if desired.  Use the frosting as filling between layers and frost the outside of the cake.  

Peanut Butter Fudge Cupcakes (Shown in the gallery above)
Add 1/2 cup chopped salted peanuts to the batter.  Frost the cupcakes with a fudge frosting and then top them with whipped cream frosting.  
Make the whipped cream frosting as above but substitute 1/2 cup chunky peanut butter for the cream cheese and add 1/4 cup good quality cocoa and another 1/2 cup chopped peanuts.  These are delightful cupcakes.













Ingredients: Cake mix (enriched wheat flour, niacin, cocoa processed with alkali, reduced iron, thiamine mononitrate, riboflavin, folic acid), powdered sugar, chocolate chips (sugar, chocolate liqueur, cocoa butter, butteroil, soy lecithin, and vanilla), and sour  cream solids. This product contains dairy and may contain traces of egg, nut, and soy products.   


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