Strawberry-Chocolate Frozen Yogourt Cake with Maple Walnuts

Prep time: 10min
Total time: 180min
Serves 16
1 tub
Compliments Strawberry Frozen Yogourt, softened
1 pkg
Compliments Dark Chocolate Cake Mix
1 cup
water
250 mL
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
1/16 of the recipe:
calories
370
fat
18 g
saturated fat
5 g
carbs
46 g
sugar
30 g
protein
6 g
cholestrol
55 mg
fibre
2 g
sodium
360 mg

Directions

  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.

  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, water, oil and eggs 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.

  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.

  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.

  5. In a large bowl, whip cream to stiff peaks. Remove cake from freezer. Spread whipped cream on top; garnish with strawberries and walnuts.

Tip

You can make candied walnuts in advance and store them in an airtight container at room temperature for up to 2 weeks.