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Chocolate Strawberry Cake with Fluffy Frosting

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  • Prep 25 min
  • Total 1 hr 5 min
  • Servings 12
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An impressive chocolate cake with fluffy frosting, fresh strawberries and chocolate chips.
By Betty Crocker Kitchens
Updated May 18, 2016
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Ingredients

Cake

Frosting and Decorations

  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 3/4 cup Cool Whip lite frozen whipped topping, thawed
  • 10 fresh strawberries
  • 2 tablespoons miniature semisweet chocolate chips

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
  • 2
    Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 3
    In medium bowl, add frosting; fold in whipped topping.
  • 4
    On serving plate, place 1 cake, rounded side down. Spread with 1/3 cup frosting almost to edge. Cut about 5 strawberries into 1/4-inch slices; arrange on frosted cake. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting. Garnish with about 5 halved strawberries in center of cake. Sprinkle chocolate chips around outside edge of top of cake. Store loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can bake the cake layers a day in advance and wrap them well in plastic wrap. The cake layers can also be frozen for up to a month if packaged in freezer bags.
  • tip 2
    You can make this cake in a 13x9-inch pan following directions on the box. Frost, and top the cake with sliced strawberries. The mini chips can be sprinkled over the top or just around the outside edge of the cake.

Nutrition

Nutrition Facts are not available for this recipe
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