•5 ounces semisweet chocolate, chopped
•3/4 cup butter, cubed
•1-1/2 cups sugar
•2 teaspoons vanilla extract
•2-1/2 cups all-purpose flour
•1 teaspoon baking soda
•1/4 teaspoon salt
•1-1/2 cups water
•4 cups sliced fresh strawberries
•2 tablespoons sugar
•1 teaspoon vanilla extract
•3 ounces semisweet chocolate, chopped
•1 tablespoon butter
•1 cup confectioners' sugar
•3 tablespoons water
•1/2 teaspoon vanilla extract
•1 carton (8 ounces) frozen whipped topping, thawed
•In a microwave, melt chocolate and butter; stir until smooth. Cool. Transfer to a large bowl; beating sugar until blended. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture alternately with water beating well after each addition.
• Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
• In a large bowl, combine filling ingredients; set aside. For glaze, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, water and vanilla until smooth. Cool slightly.
• Place one cake layer on a serving plate. Spread with half of the whipped topping; drizzle with half of the glaze. Top with half of the filling. Repeat layers. Store in the refrigerator.
Yield: 10-12 servings.
~~ Country, February/March 2002~~