Chocolate Velvet Cake with Strawberries

You’ve been waiting all week haven’t you!  This is definitely drool worthy and is super easy to make and a great recipe for the kiddos to lend a helping hand in!  They can dip the strawberries in chocolate and braise the cake with Strawberry jam! This was made in the Stoneware Fluted Pan from Pampered Chef and are you ready?…..IN THE MICROWAVE!

Man was this good!!  And the pan was awesome of course. We laid it upside down on a beautiful bamboo platter for a good ten minutes to rest before lifting the pan.  Viola! It came out so pretty, no sticking.

You can find the main dish we served with this (and giveaway) and see more pictures from the Party.



  • 1/4 cup plus 1 tablespoon vegetable oil,  divided
  • 1/2 cup milk chocolate morsels
  • 1 package (18.25 oz) devil’s food cake mix
  • 3 eggs
  • 3/4 cup water
  • 1 jar (12 oz) seedless strawberry jam, divided

Glaze and Garnish

  • 1/3 cup melted vanilla ice cream
  • 1 cup milk chocolate morsels
  • 1 quart fresh strawberries, divided
  • Additional ice cream (optional)


1. Brush Stoneware Fluted Pan with 1 tbsp of the oil using Chef’s Silicone Basting Brush. For cake, combine chocolate morsels and oil in Small Batter Bowl. Microwave on HIGH 30-60 seconds or until melted and smooth, whisking after 30 seconds. In Stainless (4-qt.) Mixing Bowl, combine cake mix, eggs, water, ½ cup of the jam and chocolate mixture; whisk until well blended. Pour batter into pan.

2. Microwave cake on HIGH 9-12 minutes or until wooden pick inserted near center comes out clean. Remove cake from microwave. Wipe rim of pan clean using paper towel, if necessary. Center Simple  Additions Large Round Platter over pan and carefully invert. Without removing pan, let stand 10  minutes. Remove pan.

3. For glaze, combine ice cream and chocolate morsels in Small Micro-Cooker. Microwave on HIGH 20-60 seconds, stirring after each 20-second interval, until melted and smooth.

4. To finish cake, place remaining jam into Prep Bowl and microwave on HIGH 30 seconds or until melted; brush evenly over cake. Holding by stems, dip 16 of the strawberries into glaze; arrange around bottom edge of cake. Drizzle top of cake with remaining glaze. Slice remaining strawberries using Egg Slicer Plus; place into center well of cake. Serve with additional ice cream, if desired.

Cook’s Tips: For best results, bake this cake in a 1000-watt microwave with a built-in turntable. This cake can be baked in a conventional oven, if desired. Bake at 350˚F for 45-50 minutes. Proceed as recipe

Yield: 16 servings

Chocolate Velvet Cake with Strawberries

Stoneware Fluted Pan

Pampered Chef Stoneware Fluted Pan

Chef’s Silicone Basting Brush

Silicone Basting Brush from Pampered Chef

Small Batter Bowl

Small Batter Bowl

Small Micro-Cooker

Small Micro-Cooker

Join The Discussion




  1. 152

    Jazzy says

    I want to try the chopper!

  2. 153

    Jessica says

    Fluffy Lemon Cake, yum!



    • 2 packages of cook-before-eating lemon pudding and pie filling mix (Jell-O), Cake:
    • 1 package yellow cake mix
    • 3 eggs
    • 1/2 cup water
    • 1/4 cup oil
    • 1/2 cup mayonnaise

    • 1 container of Cool Whip
    • 1 container of vanilla frosting

    Prepare filling according to package directions for pie filling; cover with plastic wrap and cool thoroughtly.

    Meanwhile, prepare cake: Beat together cake ingredients; pour into two 9″ greased cake pans.

    Bake at 400 degrees for 30-35 minutes or until cake tests done. When cake is cooled, put about 2/3 of the cooled filling mixture onto the first layer.

    Put on second layer and place the remaining 1/3 of the filling on top.

    For frosting, mix together the container of Cool Whip and vanilla frosting. Frost sides, and decorate as desired with mint, lemon slices, etc.

    Number of servings: 12

  3. 154
  4. 155

    Jessica says

    I also really like the Quick-Stir® Pitcher from the Pampered Chef, I make a ton of iced tea and this looks really convenient!

  5. 156

    oneangel says

    Easy Fruit Cobbler
    1 (21 ounce) can blueberry pie filling
    1 (18.25 ounce) package yellow cake mix
    1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage

    Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
    Spread pie filling over the bottom of the prepared pan, then sprinkle evenly with the cake mix. Pour lemon-lime soda over the top. Bake in preheated oven for 45 minutes.

  6. 157

    Gianna says

    Viennese Cookies

    2 Cups butter
    1/4 cup sugar
    1/4 tsp. vanilla
    2 Cups flour
    pinch of salt
    1 cup pecans, chopped
    1 cup chocolate chips, melted

    Preheat oven to 350 degrees F
    Cream butter and sugar together to give a very light consistency. Add 1/2 the flour and beat together.

    Add remaining ingredients and mix well. Pipe mixture using a large star-shaped tip in lines of 3 inches long and of double thickness.

    Sprinkle chopped pecans over the tops of the cookies.
    Bake at 350 degrees F for 15 minutes.

    Allow to cool. Drizzle chocolate over each cookie and let set for the chocolate to harden.

    Makes 2 dozen.

  7. 158

    take an angel food cake, ring shaped, and slice in half horizontally. Scoop the lower layer, making a trough. Fill the trough with blueberries or strawberries. Place the top layer back on and spray whipped cream or whipped topping

  8. 159

    take an angel food cake, ring shaped, and slice in half horizontally. Scoop the lower layer, making a trough. Fill the trough with blueberries or strawberries. Place the top layer back on and spray whipped cream or whipped topping

  9. 160

    take an angel food cake, ring shaped, and slice in half horizontally. Scoop the lower layer, making a trough. Fill the trough with blueberries or strawberries. Place the top layer back on and spray whipped cream or whipped topping

  10. 161

    take an angel food cake, ring shaped, and slice in half horizontally. Scoop the lower layer, making a trough. Fill the trough with blueberries or strawberries. Place the top layer back on and spray whipped cream or whipped topping

  11. 162

    Erin Johannes says

    Place saltine crackers in the bottom of a cookie sheet. Spread 1 stick of melted butter over the top. Bake for 10 minutes. Melt 12 oz chocolate chips and spread over crackers. Place in freezer and freeze until hard. Crack apart and enjoy!

    I also love the baker. I love the chicken penne al fresco but don’t have the baker to go with it.

  12. 163

    My easiest dessert is flourless pb cookies.

    1 cup pb
    1 cup sugar
    1 egg

    Mix all together, roll into balls about 1″ apart.
    Sprinkle w/ sugar after flattening slightly.
    Bake about 8 minutes 350 degrees.
    Before moving to cooling racks press your fave candy in center(mini pb cups, kisses or stars)

  13. 164
  14. 165

    tesa s. says

    2 tortillas

    butter the insides of 2 tortillas, sprinkle with cinnamon and sugar, put together. Butter the outsides of each tortilla. Bake at 350 for 5 minutes, then flip for 5 minutes or until crisp. Cut into 6 or 8 pieces with a pizza cutter, and you have Cinnamon Crispies.

  15. 166

    Aymee says

    Jiggly Banana Split

    3 gelatin snack cups
    1 banana
    3 tbl whipped topping
    colored sprinkles
    1 cherry

    Unmold snack cups by dipping them in warm water for a few seconds. Slide gelatin from cups into center of serving dish.

    Peel banana and cut in half lengthwise. Place banana slices on each side of gelatin serving dish.

    Top each gelatin with whipped topping, sprinkles, and cherry.

  16. 167

    Lindsay Hammer Bartley says

    I would love to have all the stoneware baking pans from PC. I think muffins and cupcakes would be muck easier with the stone cookware. I love my round baking stone!

  17. 168

    Elizabeth says

    I would love to have the pie pan and also the large bar pan!

  18. 169

    Pamela S says

    9/25 entry

    Alabama Pie

    1 Cup sugar
    1 stick soft butter
    2 eggs (beaten)
    1 tsp vinegar
    1/2 cup pecans
    1/2/ cup chocolate chips
    1/2 cup raisins
    1/2 cup coconut
    1 tbl dark rum
    unbaked frozen pie crust

    Beat sugar, butter and eggs until smooth. Blend in vinegar and rum. Stir in nuts, chocolate chips, coconut and raisins. Place in frozen pie crust and bake 50 minutes at 325 degrees.

  19. 170

    angie says

    My friend sent me this dessert and its REALLY quite good and dangerously quick/easy!
    The most dangerous cake recipe

    4 tablespoons flour
    4 tablespoons sugar
    2 tablespoons cocoa
    1 egg
    3 tablespoons milk
    3 tablespoons oil
    3 tablespoons chocolate chips (optional)
    a small splash of vanilla extract
    1 large coffee mug

    Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
    Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.
    Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
    The cake will rise over the top of the mug, but don’t be alarmed!

    Allow to cool a little, and tip out onto a plate if desired.
    EAT! (this can serve 2 if you want to feel slightly more virtuous).

  20. 171

    scott says

    This was my grandmother’s recipe and my mom uses it and I use it and the whole family loves it…GREAT way to get rid of a bumper crop of zucchini!

    Double Chocolate Zucchini Cake

    3 c shredded zucchini
    3 c flour
    1 1/2 tsp baking powder
    1 1/2 tsp cinnamon
    1 1/4 tsp salt
    1 tsp baking soda
    1/8 tsp clove
    1 1/2 c vegetable oil
    2 1/3 c packed brown sugar
    4 eggs
    2 squares unsweetened melted chocolate
    1 c semi-sweet chocolate chips
    1 c chopped pecans


    1 c confectioners sugar
    1 tbsp butter
    dash of salt
    2 tbsp corn syrup
    2 tbsp water
    1/2 tsp vanilla


    Preheat oven to 350 degrees.
    Grease pan.
    Combine flour, baking powder, baking soda, cinnamon, salt, clove and set aside.
    Beat sugar and oil on medium and add one egg at a time–beating well each time.
    Beat in chocolate gradually.
    Add dry ingredients.
    Beat until smooth.
    Fold in zucchini and chocolate chips and pecans.
    Pour into greased pan and bake approximately 1 hour 20 minutes.
    Cool 20 minutes and remove from pan.
    Spread with glaze when cooled completely.


    Beat sugar, butter, and salt.
    Add corn syrup, water, and vanilla.
    Stir until smooth.

  21. 172

    scott says

    I would love to have the #2894
    8-qt. Covered Stockpot

  22. 173

    angie says

    #2819 Snowmen Appetizer Plates are adorable…would love to have those.

  23. 174

    checkers says

    Fabulous fig crown cake
    * 1 cup dates, pitted and chopped
    * 1 teaspoon baking soda
    * 1 cup boiling water
    * 1 cup white packaged sugar
    * 2 1/2 cups all-purpose flour
    * 1 cup finely chopped walnuts
    * 1 egg
    * 1 teaspoon vanilla extract
    * 1 pinch salt
    * 1 tablespoon butter
    * 1 cup buttermilk
    * 1 cup white sugar
    * 1 pinch of salt
    * 4 tablespoons all-purpose flour
    * 1 cup chopped walnuts
    * 1 teaspoon vanilla extract


    1. Preheat your oven to 350 degrees F (175 C). Grease and then flour two 8 inch round cake pans. Set that aside. Put dates in a bowl with soda and pour boiling water on top. Set a side.
    2. In a large mixing bowl .. mix together 1 cup sugar, 2 1/2 cups flour and 1 cup chopped walnuts. Add egg, 1 teaspoon vanilla, pinch of salt and tablespoon butter. Mix to combine. Finally, stir in chopped dates with liquid. Mix well. Pour batter into prepared pans.
    3. Bake for 25 to 30 minutes. The Cake will pull away from sides of pans and be golden brown.
    4. In a medium size saucepan, combine buttermilk, 1 cup sugar, pinch of salt and 4 tablespoons flour. Cook on medium heat until thickened. Stir in 1 teaspoon vanilla and remaining cup of walnuts.
    5. Spread mixture between the layers and on top of cake. Let filling run down the sides of cake.

  24. 175

    Misti Travis says

    Quick Pineapple Upside Down Cake

    1-15oz can of Pineapple
    1-box of white cake mix
    1-cup brown sugar
    1/2 cup butter

    Pre-heat oven to 350 degree. Mix brown sugar and butter together, let melt in 9X13 cake pan. Set aside. Mix cake according to box directions. Sprinkle pineapples in brown sugar mix then pour cake over top. Bake for 25-35minutes, until knife come out clean. Let cool 15-20minutes and turn cake pan upside down and let cake rest on sheet pan. Yummy and enjoy!!

  25. 176

    Misti Travis says

    I would love to have large bar pan!! Thanks for the chance!!

  26. 177

    kathy pease says

    Raspberry Squares


    * 1 cup butter, softened
    * 1 cup sugar
    * 1 egg yolk
    * 3 cups all-purpose flour
    * 1 cup almonds, chopped
    * 1 1/4 cups good-quality raspberry jam


    Preheat the oven to 350 degrees F.

    In a large bowl, mix the butter and sugar, then add the egg yolk and mix well. Add the flour and almonds and blend well, but keep the mixture a bit crumbly.

    Put half the mixture into a greased 13 by 9-inch baking pan. Bake for 20 minutes, and then remove the pan from the oven. Spread the jam evenly over the top, leaving about 1/4-inch from the sides. Crumble the remaining dough evenly over the jam and pat lightly. Bake for another 40 minutes. Serve after cooling.

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

  27. 178
  28. 179

    Lindsay says

    My favorite recipe is Oreo cookie truffles! You take a package of Oreos and you crush them in the blender. Then you add in 1 package of cream cheese. Melt milk chocolate with a little bit of paraffin wax. Then take the Oreo mix and roll them into small balls, then dip them in the chocolate. Put them on a wax paper sheet and stick them in the freezer overnight. They are the most decadent and yummy dessert option ever!

  29. 180

    Lindsay says

    From pampered chef I would love to get the 7″ strainer. I could really use that in my kitchen.

  30. 181
  31. 182

    Amanda Herron says

    Easy Chocolate Pie

    (seemed to be a big hit with my boys)

    Melt Hershey’s chocolate bars in the microwave or a double/boiler. Mix into a large container of Cool-Whip. Mix quicklly. the Chocolate will quickly cool into the cool whip. Spoon into an Oreo cookie crust. Freeze for an hour.

    Top with chocolate sauce, chips, shavings, or fresh strawberries/raspberries.

  32. 183

    Carla says

    Applesauce Cheesecake

    1 graham cracker pie crust
    2 8 oz. bars cream cheese
    2 eggs
    1/2 cup sugar
    1 teaspoon vanilla
    1 can applesauce

    With electric mixer, mix cream cheese, eggs, sugar, vanilla, and applesauce together in a bowl.

    Pour into pir crust.

    Bake at 400 degrees for 40 minutes or until lightly browned an d slightly cracked on top.

    Cool and refrigerate or serve.

  33. 184

    Sarah C says

    In honor of Oktoberfest, here is an awesome Rivel Kuchen (german coffee cake) recipe!

  34. 185
  35. 186

    Walter Arnett says

    “Peanut Butter On A Spoon”


    1 Tablespoon of peanut butter


    Use spoon to get one tablespoon of peanut butter out of jar.


    Serves 1

  36. 187

    Patti Sherman says

    Pina Colada Frosties:

    12 oz Cool Whip
    16 oz. coconut mik
    1 small crushed pineapple(drained)
    12 oz marachino cherries(diced)
    1/2c shredded coconut

    fold the cool whip & coconut milk. Add all other ingredients until well mixed. Spoon into cupcake paper cups and freeze for 3 hours.

  37. 188

    DeeDee Hunt says

    I bake the chocolate cake recipe on the back of the Hershey;s Cocoa can at least twice a month. I own several PC stuff now, but would love the bundt pan.

  38. 189

    dawn reid says

    Dump Cake

    1- (20 ounces) can crushed pineapple in heavy syrup
    1- (21 ounces) can cherry pie filling
    1- (2-layer size) package yellow cake mix
    1-(3 ounces) can ( 1 cup) chopped pecans
    1/2 cup (1 stick) butter or margarine, chilled
    Preheat the oven to 350 degrees. Grease a 9 X 13 inch baking dish. Spread the pineapple with its syrup evenly in the prepared dish. Spoon the pie filling evenly over the pineapple. Sprinkle the dry cake mix evenly over the fruits, then sprinkle the chopped nuts over all. Cut the butter into thin slices, then put the pieces evenly over the top. Bake for 50 minutes or until golden. Serve warm. And enjoy!

  39. 190

    Katrina says

    2 cups all-purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    3/4 cup unsalted butter, melted
    1 cup packed brown sugar
    1/2 cup white sugar
    1 tablespoon vanilla extract
    1 egg
    1 egg yolk
    2 cups semisweet chocolate chips

    Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
    Sift together the flour, baking soda and salt; set aside.
    In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
    Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

  40. 191

    Cindy Munkelt says

    I would love the measure all cup from Pampered Chef what a neat gadget.

  41. 192

    susan smoaks says

    peanut butter pie
    INGREDIENTS (Nutrition)

    * 1 (8 ounce) package cream cheese
    * 1 1/2 cups confectioners’ sugar
    * 1 cup peanut butter
    * 1 cup milk
    * 1 (16 ounce) package frozen whipped topping, thawed
    * 2 (9 inch) prepared graham cracker crusts

    * add to recipe box Add to Recipe Box
    My folders:
    * add to shopping list Add to Shopping List
    * Customize Recipe
    * add a personal note Add a Personal Note

    What to Drink?
    Hot Non-Alcoholic Coffee

    1. Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
    2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

  42. 193

    Betty C says

    Easy Angel Food Cake dessert
    Cut angel food cake into 1″ slices
    Thin 1 can condensed milk with 1 T. lemon juice
    Cover cake with canned fruit, peach slices or crushed pineapple are good choices.
    Drizzle condensed milk over the top and cover with whipped cream.

  43. 194

    Roxann says

    Black Forest Cake
    Yield: 12 servings

    ½ cup (110 g) butter, softened
    1+¼ cup (275 g) sugar
    2 eggs
    1+¼ cup (140 g) all-purpose flour
    ½ cup (50 g) unsweetened cocoa powder, natural
    ½ teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon vanilla extract
    ¾ cup (1.8 dl) buttermilk

    Ingredients for filling
    ¼ cup Kirschwasser (Kirsch/cherry brandy), optional
    2 cans (14 oz or 400 g) cherry pie filling or pitted cherries
    3 cups (7.2 dl) heavy whipping cream, chilled
    ¼ cup confectioners’ sugar
    Milk chocolate curls or shavings, for garnish
    Maraschino cherries or sweet cherries, for garnish, optional

    Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
    Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper.
    With an electric mixer, beat the softened butter with sugar until white and fluffy.
    Add one egg at a time, mix well between each egg.
    Add sifted flour, cocoa powder, baking powder, baking soda, and buttermilk, and mix until the batter is smooth.
    Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
    When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.
    Drain cherry pie filling in a colander to remove most of the thickened juices.
    Beat the whipping cream with confectioners’ sugar until it thickens.
    Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.
    Sprinkle each layer of the cake with Kirschwasser.
    Place one cake layer on a serving plate.
    Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream.
    Add the second cake layer.
    Spread one fifth of the whipped cream on the second layer and the remaining cherries on top.
    Add the third cake layer.
    Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and/or on top of the cake.
    You may substitute the cherry pie filling with cherry jam. In that case spread first the jam on the cake layers, then whipped cream on top.
    You may use three cake tins intead of one. In that case the baking time must be shortened.
    If cake flour is used, the cake comes out much fluffier.

  44. 195

    Tammy says

    Easy Key Lime Pie


    4 Egg yolks (beaten)
    2 cans sweetened condensed milk
    1 cup key lime juice
    1 9 inch pre-prepared graham crust


    Preheat oven to 375 F.

    1. Combine Eggs, Milk and Lime Juice. Mix well. Pour into crust
    2. Bake in preheated oven for 25 minutes – allow to cool – garnish as desired.

  45. 196

    Ice cream Sandwiches

    Put your favorite ice cream between 2 of your favorite cookies.

  46. 197

    tracy davis says

    Quick Pineapple Upside Down Cake

    1-15oz can of Pineapple
    1-box of white cake mix
    1-cup brown sugar
    1/2 cup butter