From PILLSBURY BAKING
Makes 16 servings
Layers and layers of cream, strawberries, brownies, and cake create a decadent, crowd-pleasing dessert to WOW your family and friends.
Nonstick cooking spray
1 (18.4 oz.) box PILLSBURY Family Size Chocolate Fudge Brownie Mix
2/3 cup vegetable oil
1/4 cup water
3 LAND O LAKES eggs
1 box PILLSBURY Moist Supreme Strawberry Flavored Premium Cake Mix
3/4 cup water
1/3 cup vegetable oil
3 LAND O LAKES eggs
1/2 cup diced fresh strawberries
1 (8 oz.) package cream cheese, softened
1/2 cup LAND O LAKES butter, softened
3 cups powdered sugar
1 (8 oz.) container frozen whipped topping, thawed
FROSTING AND GARNISH
1 (16 oz.) container frozen whipped topping, thawed
2/3 cup powdered sugar
3 cups sliced fresh strawberries*
1.Heat oven to 350 degrees. Spray 3 (9”) round cake pans with nonstick cooking spray. Line bottoms of pans with cooking parchment paper; spray paper with cooking spray. In medium bowl, stir remaining brownie layer ingredients 50 strokes with a 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 on 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.
*TIP: Whole strawberries dipped in chocolate can be substituted for the sliced strawberries.
Find this recipe and more holiday treats at pillsburybaking.com