Chocolate Covered Strawberry Pound Cake.
3 cups all purpose flour
3 oz. strawberry gelatin (strawberry Jell-0 mix)
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) salted butter, softened at room temperature
3 cups sugar
6 large eggs at room temperature
2 teaspoons of vanilla extract
1 teaspoon lemon extract
1 cup (8 ounces) sour cream
1 cup diced strawberries
1 recipe 5 Minute Chocolate Sauce
Preheat oven to 325F degrees and generously spray all surfaces of a 12 cup nonstick bundt pan with nonstick cooking spray WITH FLOUR*, OR grease and flour the inside. Set aside.
Sift the 3 cups of flour, strawberry gelatin, baking soda and salt into a medium bowl and set aside.
Beat the butter until creamy then add sugar and beat until fluffy, scraping sides down as needed, about 5 minutes. Add eggs, one at a time, beating until just the yellow disappears after each egg.**
With mixer running on low, gradually add flour mixture to butter mixture in thirds, alternately with sour cream in between each third. Beat on low until just combined.**
Turn off mixer and add vanilla extract, lemon extract and strawberries and gently fold into batter until combined. Spoon batter into prepared pan and tap pan on counter a few times to even and release air bubbles.
Bake until a wood pick inserted near the center of cake comes out clean, 85 – 100 minutes (mine took 93) minutes. You may need to cover the top of the cake with foil near the end of cooking time to prevent excess browning.
Let cake cool in pan for 10 minutes then remove from pan, and let cool completely on a wire rack.
When cake is cool, prepare Chocolate Ganache. Spoon half of Chocolate Ganache over cake. Spoon remaining ganache over individual servings.