* I used low-sugar strawberry spread - not to save calories or sugar -
obviously, this recipe is a "lost cause" already, but just because it seemed
like it'd have a more natural strawberry taste. - LuAnn
** I used whipped vanilla frosting, to which I added a small amount of
almond extract. I also used chocolate syrup in garnishing the cake. - LuAnn
Heat oven to 350 degrees F. Coat 2 (8-inch) round cake pans with cooking
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 rosettes onto cake. Garnish with strawberries. (I also drizzled chocolate
syrup in a zigzag pattern around the top edge of the frosted cake, allowing
it to drip down the sides of the cake).
Yield: 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!