Chocolate Strawberry Cream Cake

• 2 cups Sugar
• 1-3/4 cup Flour
• 3/4 cups Hershey's Cocoa
• 1-1/2 teaspoon Baking Powder
• 1-1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 2 whole Eggs At Room Temperature
• 1 cup Milk
• 1/2 cups Vegetable Oil
• 2 teaspoons Vanilla Extract
• 1 cup Boiling Water
• 1 carton Heavy Whipping Cream
• 1 package Strawberries
• 1 teaspoon Vanilla

1. Heat oven to 350F. Prepare two 9 in round baking pans.
2. Combine dry ingredients in large bowl.
3. Add eggs, milk, oil and vanilla; beat on med speed 2 min.
4. Stir in boiling water. Pour into pans. Bake 30-35 min.
5. Prepare heavy whipping cream. Whip until creamy in mixer. Keep cold in fridge until ready.
6. Slice strawberries into even slices for layering, keep a few whole ones aside for decoration.
7. Let cakes cool completely. When cooled, spread whipped cream across bottom layer, my family likes a lot of whipped cream so I make it thick, evenly place sliced strawberries across entire area, place second layer of cake on top.
8. Spread a lot of whipped cream across top, again my family likes a lot so I made it at least 2 inches deep.
9. Layer some sliced strawberries and whole strawberries on top. Keep cool until serving time.

sugar, flour, cocoa, baking powder, baking soda, salt, eggs at, milk, vegetable oil, vanilla, boiling water, cream, strawberries, vanilla

Taken from tastykitchen.com/recipes/desserts/chocolate-strawberry-cream-cake/ (may not work)