Chocolate Dipped Berry Bundt
1 quart strawberries, trimmed and divided
1 box (18.25 oz) devil's food cake mix
4 bars (4 oz each) semisweet chocolate, chopped
1 cup heavy cream
1 cup white chocolate, melted
Heat oven to 350 degrees. In blender, puree 1 cup strawberries.
Prepare cake mix according to package directions, reducing water to
1/2 cup and adding pureed strawberries. Pour batter into 11 cup
Bundt pan coated with flour baking spray. Bake 40min or unto
toothpick inserted in center comes out clean. Cool. Place
semisweet chocolate in bow. In saucepan, bring cream to a boil,
pour over chocolate. Let sit 1min; stir until smooth. Reserve 1/4
cup. Place cake on cooling rack ser over baking sheet. Pour
remaining ganache over cake to coat. Dip half remaining
strawberries in reserved semisweet chocolate, place on waxed paper
lined baking sheet. Repeat with remaining strawberries and white
chocolate. Spoon remaining chocolates into seperate resealable
bags, snip corners. Drizzle opposite colored chocolate over
strawberries. Arrange berries on cake.
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