My little girl turned 11 years old and she wanted a Kit Kat cake with chocolate covered strawberries on top.

I think it looks pretty good!

All I did is make a Devil’s cake from the box, then I went to and found a recipe of whipped chocolate frosting.

After I baked the cake, I took it out of the pans and put it in the freezer for 30 minutes, it makes it easy and quick to frost it.

Chocolate Whipped Cream Frosting

1/3 confectioners’ sugar

2 Tbsp unsweetened cocoa

1 c. heavy cream

1 tsp vanilla

Combine confectioners’ sugar and cocoa in small bowl. Add cream and vanilla; beat until stiff. (I made 2 recipes and had a little left over).

The cake was baked in 2 9″ inch pans.

Then the strawberries I washed and dried them, melted some Guittard chocolate chips in a double boiler (a pan with water and a glass bow inside of it with the chocolate in it will do, if you don’t have one). And as the chocolate melted, I dipped the strawberries first one side then the other. Let it drip and set it on a plate with wax paper on it (the wax paper is very important, if you don’t have it, the strawberries will stick to the plate and the chocolate will break as you try to pick them up…done that once…very sad).

To hurry up the process, I stuck the strawberries in the freezer for 10 minutes, so the chocolate hardens and you are ready to finish the cake!

It presents very nicely and the family enjoyed it.