Fudgy brownie meets strawberry cake in a layered extravaganza!
Bake-Off® Contest 45, 2012
Doris Wallace
Des Arc, Arkansas
Brownie Layer
-
1
-
box (18.4 oz) Pillsbury™ Family Size Chocolate Fudge Brownie Mix
-
2/3
-
cup Crisco® Pure Vegetable Oil
-
1/4
-
cup water
-
3
-
eggs
Cake Layer
-
1
-
box Pillsbury™ Moist Supreme™ Strawberry Flavored Cake Mix
-
3/4
-
cup water
-
1/3
-
cup Crisco® Pure Vegetable Oil
-
3
-
eggs
-
1/2
-
cup diced fresh strawberries
Filling
-
1
-
package (8 oz) cream cheese, softened
-
1/2
-
cup butter, softened
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3
-
cups powdered sugar
-
1
-
container (8 oz) frozen whipped topping, thawed
Frosting and Garnish
-
1
-
container (16 oz) frozen whipped topping, thawed
-
2/3
-
cup powdered sugar
-
3
-
cups sliced fresh strawberries*
Steps
-
1
Heat oven to 350°F. Spray 3 (9-inch) round cake pans with Crisco® Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; spray paper with cooking spray. In medium bowl, stir all brownie layer ingredients 50 strokes with spoon. Spread about 1 cup batter in each of 3 pans.
-
2
In large bowl, beat all cake layer ingredients except diced strawberries with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes or until blended. Fold in diced strawberries. Pour and spread about 1 1/3 cups mixture evenly over brownie batter in each pan.
-
3
Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 1 hour.
-
4
Meanwhile, to make filling, in medium bowl, beat cream cheese and butter with electric mixer on high speed until smooth and creamy. Beat in 3 cups powdered sugar until creamy. Carefully fold in 8 oz whipped topping.
-
5
To make frosting, in another medium bowl, beat 16 oz whipped topping and 2/3 cup powdered sugar with electric mixer on low speed until blended.
-
6
To assemble cake, place 1 cake layer, brownie side down, on serving plate. Spread half of filling to within 1/4 inch of edge; top with 3/4 cup of the strawberry slices. Repeat with second layer, remaining filling and 3/4 cup strawberry slices. Top with remaining cake layer, top side up. Frost sides and top of cake with frosting. Garnish with remaining 1 1/2 cups strawberry slices. Refrigerate 1 hour before serving. Store in refrigerator.
-
1
Heat oven to 350°F. Spray 3 (9-inch) round cake pans with Crisco® Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; spray paper with cooking spray. In medium bowl, stir all brownie layer ingredients 50 strokes with spoon. Spread about 1 cup batter in each of 3 pans.
-
2
In large bowl, beat all cake layer ingredients except diced strawberries with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes or until blended. Fold in diced strawberries. Pour and spread about 1 1/3 cups mixture evenly over brownie batter in each pan.
-
3
Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 1 hour.
-
4
Meanwhile, to make filling, in medium bowl, beat cream cheese and butter with electric mixer on high speed until smooth and creamy. Beat in 3 cups powdered sugar until creamy. Carefully fold in 8 oz whipped topping.
-
5
To make frosting, in another medium bowl, beat 16 oz whipped topping and 2/3 cup powdered sugar with electric mixer on low speed until blended.
-
6
To assemble cake, place 1 cake layer, brownie side down, on serving plate. Spread half of filling to within 1/4 inch of edge; top with 3/4 cup of the strawberry slices. Repeat with second layer, remaining filling and 3/4 cup strawberry slices. Top with remaining cake layer, top side up. Frost sides and top of cake with frosting. Garnish with remaining 1 1/2 cups strawberry slices. Refrigerate 1 hour before serving. Store in refrigerator.
Expert Tips
Tip:* Whole strawberries dipped in chocolate can be substituted for the sliced strawberries.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 610
- Calories from Fat
- 330
% Daily Value
- Total Fat
- 37g
- 57%
-
- Saturated Fat
- 17g
- 84%
- Trans Fat
- 0g
- Cholesterol
- 100mg
- 34%
- Sodium
- 360mg
- 15%
- Total Carbohydrate
- 65g
- 22%
-
- Dietary Fiber
- 1g
- 6%
- Sugars
- 47g
- Protein
- 5g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 20%
- 20%
- Calcium
- 10%
- 10%
- Iron
- 6%
- 6%
Exchanges:
2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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