- Prep Time
- 10 mins
- Cooking Time
- 3 h
- Total Time
- 4 h
- Serves
- Serves 16
Ingredients
- 1 tub
- Compliments Strawberry Frozen Yogourt, softened
- 1 pkg
- Compliments Dark Chocolate Cake Mix
- 1/3 cups
- vegetable oil
- 75 mL
- 3
- eggs
- 1 cup
- walnut pieces
- 250 mL
- 1/4 cup
- maple syrup
- 60 mL
- 1/2 cup
- 35% whipping cream
- 125 mL
- 1 1/2 cups
- sliced strawberries
- 375 mL
Method
- Step 1
- Line a 9-in. (23 cm) round baking pan with foil. Spread frozen yogourt in an even layer in pan; freeze for 2 hours, or overnight.
- Step 2
- Preheat oven to 350ºF (180ºF). Spray or brush two 9-in. (23 cm) round baking pans with oil. In a large bowl, using electric mixer on low, blend cake mix, oil and eggs with 1 cup (250 mL) water until moistened, about 30 sec. Increase mixer to medium; beat for 2 min. Divide batter between prepared baking pans. Bake until toothpick inserted in centre of cake comes out clean, 24 to 29 min. Let cool in pans on rack.
- Step 3
- In a dry skillet over medium-high heat, stir together walnuts and maple syrup. Cook, stirring frequently, until syrup has caramelized, 5 to 7 min. Spread walnuts in a single layer on a baking sheet lined with parchment paper; let cool completely.
- Step 4
- Place 1 cake on a serving plate. Remove frozen yogourt layer from pan and place on top; sandwich with remaining cake. Using a palette knife, smooth edge of yogourt layer, filling in gaps between layers. Freeze cake for 1 hour.
- Step 5
- In a large bowl, whip cream to stiff peaks. Remove cake from freezer. Spread whipped cream on top; garnish with strawberries and walnuts.
Tips
You can make candied walnuts in advance and store them in an airtight container at room temperature for up to 2 weeks.
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Nutritional Facts Per Serving
- Nutrition Description:
- 1/16 of the recipe:
- Calories:
- 370
- Fat:
- 18 g
- Saturated Fat:
- 5 g
- Carbs:
- 46 g
- Fibre:
- 2 g
- Sugar:
- 30 g
- Cholesterol:
- 55 mg
- Protein:
- 6 g
- Sodium:
- 360 mg