Layered Chocolate Cake with Strawberry Cream Filling

Scott and David Clawson

Cake
1 ½ cup butter-flavored shortening
1 2/3 cup sugar
6 eggs
2 2/3 cup flour
1 teaspoon baking soda
½ teaspoon baking powder
6 Tablespoons cocoa
2 teaspoons vanilla extract
1 cup hot water

Strawberry Topping
4 cups strawberries
½ cup sugar
1/3 cup ultra gel
Juice of one lemon

Filling
2/3 cup butter-flavored shortening
2 cups powdered sugar
1 Tablespoon cream
2 cups marshmallow cream
1 cup strawberry topping (from above)

Icing
2/3 cup butter-flavored shortening
2 cups powdered sugar
1 Tablespoon chocolate syrup
2 cups marshmallow cream
3 to 4 tablespoons cocoa

Cake: Beat the shortening with the sugar. Add one egg at a time; make sure to mix well between each egg. Mix with flour, cocoa, and vanilla extract. Add the hot water and mix well. Pour into 2 10-inch Dutch ovens that have been greased and dusted with cocoa. Cook for about 30 minutes with 12 coals on top and 8 coals on the bottom until toothpick comes out with just a few moist crumbs on it. Do not over-bake. Cool the cakes and cut each in half, horizontally.

Topping: Combine ingredients and mash with a potato masher or fork to release the juice of the strawberries. The ultra gel should make it thicken instantly.

Combine the filling ingredients and mix well with a whisk or spoon, spread the filling between each of the four cake layers. Combine the icing ingredients and mix well with a whisk or spoon, cover the cake with the icing and top with the remaining strawberry topping. Enjoy!

Serves 8 to 12