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1
Heat oven to 350u00b0F; grease 13x9x2 inch baking pan.
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2
Prepare cake mix according to package directions, using 1 1/3 cups cola in place of water and stirring 1 tablespoon grated orange peel in batter.
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3
Pour batter into prepared pan. Bake 30 minutes until wooden pick inserted in center comes out clean.
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4
Invert cake onto wire rack cool completely.
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5
Cake may be made and stored, tightly wrapped, up to two days before decorating.
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6
Note: For firmer cake, use one 16-ounce package of pound cake mix, stirring in 1/3 cup powdered chocolate drink mix along with grated orange peel. Use cola for the liquid bake as directed.
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7
Stir chocolate chips in small heavy saucepan over very low heat until melted and smooth; remove from heat.
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8
Dip strawberries into chocolate to coat halfway, placing each berry as it is dipped on cookie sheet lined with wax paper.
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9
Refrigerate berries until ready to use.
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10
Cut cooled cake horizontally into 2 equal layers with sharp serrated knife; place bottom layer on large cookie sheet.
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11
Beat butter in large bowl with mixer at medium speed until light and fluffy, gradually beat in confectioners' sugar and chocolate drink mix until smooth.
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12
Beat 1/3 cup of remaining cola, remaining 1 tablespoon grated orange peel and vanilla until thoroughly blended and smooth.
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13
Spread half of frosting over bottom cake layer; top with second layer.
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14
Swirl remaining frosting over top of cake. Cut cake into 12 portions; arrange on platter.
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15
Decorate with chocolate-dipped strawberries.
