Strawberry-Chocolate Frozen Yogourt Cake with Maple Walnuts

  • Prep Time 10 min
  • Total Time 4 h
  • Freeze Time 3 h
  • Serves 16

Ingredients

  • 1 tub Compliments Strawberry Frozen Yogourt, softened
  • 1 pkg Compliments Dark Chocolate Cake Mix
  • 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

Directions

  • Step 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.

  • Step 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, oil and eggs with 1 cup (250 mL) water 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.

  • Step 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.

  • Step 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.

  • Step 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.

Nutrition Facts

  • Nutrition Description 1/16 of the recipe:
  • Calories 370
  • Fat 18 g
  • Saturated Fat 5 g
  • Carbs 46 g
  • Sugar 30 g
  • Protein 6 g
  • Cholesterol 55 mg
  • Fibre 2 g
  • Sodium 360 mg