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Chocolate Strawberry Cake with Fluffy Frosting

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By Betty Crocker Kitchens
Updated May 18, 2016
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An impressive chocolate cake with fluffy frosting, fresh strawberries and chocolate chips.

Chocolate Strawberry Cake with Fluffy Frosting

  • Prep Time 25 min
  • Total 1 hr 5 min
  • Servings 12
  • Ingredients 9
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    In medium bowl, add frosting; fold in whipped topping.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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