White Chocolate-Strawberry Tres Leches Cake

1. 1

   Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending dry gelatin mix into batter before pouring into prepared pans.

2. 2

   Cool cakes completely in pans.

3. 3

   Pierce cakes with large fork at 1/2-inch intervals.

4. 4

   Melt 6 oz.

5. 5

   chocolate as directed on package.

6. 6

   Blend milk and sour cream in blender until blended.

7. 7

   Add melted chocolate; mix well.

8. 8

   Pour over cakes, re-piercing if necessary, until milk mixture is completely absorbed.

9. 9

   Refrigerate 1 hour.

10. 10

    Meanwhile, make curls from remaining chocolate.

11. 11

    (See tip.)

12. 12

    Cut 3 strawberries in half; set aside.

13. 13

    Slice remaining berries.

14. 14

    Place 1 cake layer on plate; top with 1/3 cup COOL WHIP and all but 1 cup sliced berries.

15. 15

    Cover with 1/3 cup of the remaining COOL WHIP and remaining cake layer.

16. 16

    Frost top and side of cake with remaining COOL WHIP.

17. 17

    Arrange remaining 1 cup sliced berries around base of cake.

18. 18

    Garnish with chocolate curls and reserved strawberry halves.

* Per serving · 4 servings · Values may vary.

No additional tips available.