In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour or until thick, stirring occasionally.
Heat oven to 400°F. Grease and flour 16 (2 3/4 x 1 1/4 inch) muffin cups. In large bowl, beat cake mix, water, oil and eggs on low speed 1 minute, scraping bowl constantly.
Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
Bake 13 to 16 minutes or until top springs back when lightly touched. Cool 1 minute. Carefully remove from pan; place on parchment paper. Cool 10 minutes. Frost with chocolate frosting. Just before serving, dust with powdered sugar. Garnish with strawberry slices. Serve warm.
All materials are courtesy of Betty Crocker Cake Mixes. Visit bettycrocker.com
This farm news was published in the March 1, 2006 issue of Farm World.