Chocolate-Dipped Berry Bundt
1 qt. strawberries, divided
1 Devil's food cake mix
16 oz. semisweet chocolate chips
1 cup heavy cream
1 cup white chocolate, melted (optional)
Heat oven to 350 degrees. Trim strawberries. In blender, puree 1 cup strawberries. Prepare cake mix according to package directions, reducing water to 1/3 cup and adding pureed strawberries. Pour batter into 11-cup Bundt pan coated with baking spray and flour. Bake 40 minutes, or until toothpick inserted in center comes out clean. Cool on baker's rack set over waxed paper.
Place semisweet chocolate chips or squares in bowl. In saucepan, bring cream to a boil; pour over chocolate. Let sit 1 minute; stir until smooth. Reserve 1/4 cup. Pour remaining ganache over cake to coat. Dip half remaining strawberries in reserved semisweet chocolate; place on waxed paper. Repeat with remaining strawberries and white chocolate. Spoon remaining chocolates into separate resealable plastic bags; snip corners. Drizzle opposite-colored chocolate over strawberries. Arrange berries in center of cake.
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