Sorry for the poor quality phone photo…. but you can still see the yumminess….
This is seriously one of the best (maybe even THE best) cake I have ever eaten! It was really easy to make too – especially since my mom and Cabot made it and all I had to do was eat it. (=
Seriously though, they said it was easy to make and shared the instructions. So, if you like the looks of this cake just follow these easy instructions and whip one up. No need to wait for a special occasion, make one just because CAKE IS GOOD. (=
Mix up a chocolate cake mix according to directions on the box (they used a Betty Crocker Super Moist Chocolate Fudge Cake Mix – I would say use this one, or another dark, moist cake. Do not use Milk Chocolate or German Chocolate cake – it won’t be as good)
Bake in two round layers according to the box directions.
When the layers are cool, split them so you have four layers. To do this: Use a large bread knife to carefully cut the layers in half – just leave them sitting on the cooling rack and run the knife parallel to the counter. If they aren’t very flat on the tops trim to make flat. (note: it helps to get a flatter cake if you push the unbaked batter toward the edge of the pans before baking.)
Wash and slice a large container of fresh strawberries.
Use 1 1/2 pints of whipping cream (they come in pint size so use 1 1/2 containers). Whip until almost whipped to stiff peaks, then add 1 cup of powdered sugar and a tsp of vanilla. Beat until stiff peaks (but not butter).
Put the cake together: Cake, whipped cream, sliced strawberries, a little more whipped cream, another layer of cake and so on… If it gets tippy push a few straws down through the layers to hold it all together.
Decorate top with strawberries. ENJOY!
Best. Cake. Ever. Seriously!