Source: Woman's World magazine, May 24, 2004
2 (15.15 ounce) packages chocolate chunk fudge brownie mix
2/3 cup canola oil (I used melted butter. - LuAnn)
1/3 cup water
4 teaspoons strawberry extract
1 cup chocolate chips
1/2 cup strawberry ice cream topping from a jar (I used
low-sugar strawberry spread -- not to save calories or sugar -- obviously,
this recipe is a "lost cause" already :L , but just because it seemed like it'd
have a more natural strawberry taste. - LuAnn)
2 (16 ounce) cans vanilla frosting (I used whipped vanilla frosting, to which
I added a small amount of almond extract. - LuAnn)
1 pint fresh strawberries
(I also used chocolate syrup in garnishing the cake. - LuAnn)
Preheat oven to 350 degrees F. Coat 2 (8-inch) round cake pans with cooking spray.
In bowl, combine brownie mix, eggs, oil (or butter), 1/3 cup water and extract. Beat at medium speed until blended, 1 minute; stir in chips.
Divide batter between pans. Bake 35 minutes or until toothpicks inserted into centers comes out with crumbs clinging.
Puree strawberry topping until smooth. Poke holes into hot cakes; spread with topping. Cool in pans 30 minutes on racks.
Run knife around edges of cakes. Remove from pans; cool completely.
Place one cake layer on serving plate; spread with 1 1/2 cups frosting. Top with remaining layer. Spread top and side with remaining frosting. If desired, transfer 1 1/2 cups additional frosting to pastry bag fitted with large star tip; pipe resettes onto cake. Garnish with strawberries. (I also drizzled chocolate syrup in a zig-zag pattern around the top edge of the frosted cake, allowing it to drip down the sides of the cake).
Makes 16 servings. I won't spoil the fun by adding the nutrition facts!! If you can manage to cut thin enough servings, the damage won't be TOO bad!! LOL