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White Chocolate-Strawberry Tres Leches Cake
Courtesy of Kraft Kitchens
Servings: 16
Prep Time: 45 Min.
Cook Time: 30 Min.
Chill Time: 1 Hr.
What you need:
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1 pkg. (2-layer size) white cake mix
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
7 oz. BAKER'S White Chocolate, divided
1 can (12 oz.) evaporated milk
1/2 c. BREAKSTONE'S or KNUDSEN Sour Cream
4 c. fresh strawberries, divided
2-1/2 c. thawed COOL WHIP Whipped Topping, divided
What to do:
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. Cool cakes completely in pans. Pierce cakes with large fork at 1/2-inch intervals.
2. Melt 6 oz. chocolate as directed on package. Blend milk and sour cream in blender until blended. Add melted chocolate; mix well. Pour over cakes, re-piercing if necessary, until milk mixture is completely absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate. (See tip.)
3. Cut 3 strawberries in half; set aside. Slice remaining berries. Place 1 cake layer on plate; top with 1/3 cup COOL WHIP and all but 1 cup sliced berries. Cover with 1/3 cup of the remaining COOL WHIP and remaining cake layer. Frost top and side of cake with remaining COOL WHIP. Arrange remaining 1 cup sliced berries around base of cake. Garnish with chocolate curls and reserved strawberry halves.

* TIP
How to make Chocolate Curls:
Microwave chocolate on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the chocolate steadily and draw a vegetable peeler slowly across chocolate to form curls. Or, spread the melted chocolate into very thin layer on baking sheet. Refrigerate 10 min. or until chocolate is firm but still pliable. Push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let it stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place chocolate curls on waxed paper-covered tray. Refrigerate 15 min. or until firm. Use toothpick to arrange curls on dessert.
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