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Prep Time
10 mins
Cooking Time
3 h
Total Time
4 h
Serves 16


1 tub
Compliments Strawberry Frozen Yogourt, softened
1 pkg
Compliments Dark Chocolate Cake Mix
1/3 cups
vegetable oil
75 mL
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


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.


You can make candied walnuts in advance and store them in an airtight container at room temperature for up to 2 weeks.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1/16 of the recipe:
18 g
Saturated Fat:
5 g
46 g
2 g
30 g
55 mg
6 g
360 mg
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