Name: 4-Layer Chocolate Strawberry Cake recipe
Ingredients: 2 (15.25 ounce) packages devil's food cake mix (such as Duncan Hines®);2 cups water;6 eggs;⅔ cup vegetable oil;3 (16 ounce) cans prepared chocolate frosting;1 (8 ounce) container whipped cream topping, or more to taste;1 (16 ounce) package ripe strawberries, sliced

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Ingredients

2 (15.25 ounce) packages devil's food cake mix (such as Duncan Hines®) 2 cups water 6 eggs ⅔ cup vegetable oil 3 (16 ounce) cans prepared chocolate frosting 1 (8 ounce) container whipped cream topping, or more to taste 1 (16 ounce) package ripe strawberries, sliced

Nutrition Info

733.5 calories carbohydrate: 97.2 g cholesterol: 80.4 mg fat: 37 g fiber: 1.4 g protein: 7.9 g saturatedFat: 12.7 g servingSize: - sodium: 583.8 mg sugar: 77.4 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Line the bottom of four 9-inch round cake pans with parchment paper.
Combine devil's food cake mix, water, eggs, and oil in a large bowl, beat with an electric mixer on medium speed until batter is smooth, about 3 minutes.
Spread cake batter evenly in the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Cool in the pans, about 30 minutes. Invert cakes onto a flat work surface and peel off parchment paper.
Spread some chocolate frosting over each cake. Spread whipped cream over the chocolate frosting. Press strawberries into the whipped cream, cover with more whipped cream. Stack cake layer carefully.

Recipe Yield

1 layer cake

Recipe Note

I made this for my mom's birthday and everyone loved it! You could add your own twist to the recipe by using a different cake mix.

Alternatives to this recipe

4-Layer Chocolate Strawberry Cake