Created this one for a Church gathering last weekend. It came out very good. I didn't make everything from scratch, but adapted some ready made ingredients to make this cool and yummy.
3 boxed yellow cake mixes
6 extra tbs. cooking oil
2 lbs. powederd sugar
1 lb. butter, softened
2 cans strawberry pie filling
1 cup frozen strasberries
1/4 cup Nestle's Strawberry Syrup
1 large container of strawberry flavored whipped topping (Cool Whip)
Preheat oven to 350 degrees F.
Mix the cake mixes in a very large bowl according to the package directions. Add the extra 6 tbs. of cooking oil. Divide batter into 2 equal batches. Pour into greased and floured 10-inch springorm pans. Place in the oven and cook for 50 minutes. Test with clean butter knife when the timer goes off. If the knife comes out clean, remove the cakes and let cool.
While the cakes are cooking, soften the butter and add powdered sugar while beating until you reach the consistancy you like to work with. Add the strawberry syrup and blend in completely. Set aside.
Gently fold together the whipped topping, and strawberry pie filling. Thaw and add the frozen strawberries.
When the cakes have cooled, slice the top off of one cake to form a flat top. Then, slice 1/3 of the remaining cake horizontally. Remove the top 1/3 layer and set aside (a thin, plastic cutting oard works well for this task). Cut vertically, a circle from the bottom layer, leaving a 1" wide ring. Remove the circle and slice in half horizontally. Place on of the circular pieces back into the ring. Fill the inside cake with the whipped-cream/strawberry misture until it is even with the cake top. Spread the trawberry frosting on the exposed outer ring top. Place the 1/3 thick top over the cake. Spread that layer with frosting ina smooth layer.
For the second cake, don't remove the top. Just remove the top 1/3 of the cake horizontally and set aside. Again cut out a nine-inch inner circle of cake. Remove it and slice in half horizontally. Place one halve to the side. Lift the outer cake ring and carefully place it on top of the iced cake. Place the half-high cake circle inside that ring. Fill with the whipped cream/strawberry filling. Spread icing on the outer ring. Place the remaining cake, with dome, on top of the cacke. Combine any left over filling with the remaining icing and spread all over the sides and top. Refrigerate overnight or for several hours. Serve cold.
You might ask why I add the extra cooking oil beyond what the mix calls for. I have found that adding an extra 2 tbs. of cooking oil to the boxed cake recipes results in extraordinary texture and a more moist cake. Guess who is asked to make the cakes at our church and in my family. Good thing I like cooking. But it often makes me a busy man.
It's a bit of work, but you will be the hero of the next pot-luck, garunteed
Seeeeeeeya; Goodweed of the North