1 pkg. Strawberry cake mix (I used Pillsbury Moist Supreme) 1 (4 serving) pkg. Chocolate instant pudding mix 1/3-cup oil (I use ENOVA) 1/3-cup Strawberry Preserves (I used fifty-50) 3/4-cup luke-warm water 4 eggs, room temp pinch of sea salt and a squirt of lemon
Preheat oven to 350dF. Generously grease and flour a Bundt pan (or 10-inch tube pan) and sprinkle some sugar-crystals on the bottom.
Mix the Strawberry preserves with the warm water, add the sea salt and lemon stirring until mixed thoroughly.
Pour into large mixing bowl with all the other ingredients. Blend together on low with hand mixer, then beat on medium speed for 2 minutes.
Pour into the bundt pan, (I bang it on the counter a couple times to release all the air bubbles).
Sprinkled sugar-crystals over the top of batter.
Put pan in the center of oven to bake for 45 to 50 minutes (cake is done when toothpick inserted in center comes out clean).
Cool in pan on cooling rack for 25-min's...then invert onto cake plate and let finish cooling completely before drizzling with your glaze.
Glaze: 3-T Chocolate Syrup (I used ''Got Milk'') 1-t milk 1/2-t vanilla 2/3-cup powder sugar
Whisk together well and drizzle over cooled cake letting it run down sides, (when cake was slice it had the appearance inside like a rich\darker version of a red-velvet-cake). You can defiantly see some bits of strawberries from the preserves.
P.S. Garnish w\slices of Strawberries on top of glaze if you'd like.
Or, you can just dust the cake with powdered sugar if you don't want to glaze it.
Another good way to glaze this cake would be to take some of the Strawberry Preserves and heat , stirring, until it's becomes thinner like a syrup; poke holes into cake and pour glaze over cake...or just mix with powdered sugar to make a thicker strawberry preserve glaze.
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