Chocolate Strawberry Cake with Fluffy Frosting Recipe

Ingredients

Cake :

Frosting and Decorations :

	PREP TIME 25m	COOK TIME 40m	TOTAL TIME 1h5m
YIELD 12 servings

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