Cream-Filled Strawberry-Brownie Cake

Ingredients:

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

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* 

 

Directions: 

• 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.

Tip:* Whole strawberries dipped in chocolate can be substituted for the sliced strawberries.

Bake-Off® Contest 45, 2012

Doris Wallace

Des Arc, Arkansas

Source:  pillsbury.com