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1
Preheat oven to 350F as directed on the cake mix box. Mix all ingredients as directed on cake box. In addition to the additional required ingredients specified on your cake mix box (typically water, eggs and oil), add the teaspoon of vanilla extract and the bag of semi-sweet chocolate chips.
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2
For this recipe I use the Wilton 8x2 deep round cake pan and I spray it with Baker's Joy baking spray. Pour the batter into the prepared pan. Bake according to the bake temperature and directions on the box. If you use the deep pan similar to mine, bake it for about 45 minutes to an hour, checking your cake at the 45 minute mark. Or you can use whatever pan you like, and just follow the baking instructions on the box mix.
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3
Let cake cool (to speed up the process, I put it in the freezer for about 30 minutes).
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4
Wash, hull and slice strawberries while the cake is cooling.
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5
Cut cake in half horizontally (if you used one deep baking pan), so that you have two layers. Frost the top of the bottom layer of the cake with the Cool Whip and then add your sliced strawberries. I end up using about half the strawberries for the middle filling.
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6
Take the Hershey's candy bar and grate chocolate all over the strawberries to your liking. Before you add the top layer of the cake, frost the bottom of the top layer with more Cool Whip. Then add the top cake layer. Set cake in freezer for about 15 - 30 minutes for the Cool Whip to firm up some.
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7
Remove cake from freezer and frost the entire cake with the cream cheese frosting. Garnish the cake with more of the grated candy bar and any left over strawberries to your liking. Keep cake chilled until ready to serve. Enjoy!
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8
*Note: I have also done this cake with a basic white cake with almond extract and shaved almonds in place of the grated chocolate. Very light and delicious!
