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Cream-Filled Strawberry-Brownie Cake Recipe

Brownie Layer
1 box (19.5 oz) Pillsbury Chocolate Fudge Brownie Mix
1/2 cup Crisco Pure Vegetable Oil
1/4 cup water
3 LAND O LAKES Eggs

Cake Layer
1 box (18.25 oz) Pillsbury Strawberry Cake Mix
3/4 cup water
1/3 cup Crisco Pure Vegetable Oil
3 LAND O LAKES Eggs
1/2 cup diced fresh strawberries

Filling
1 package (8 oz) cream cheese, softened
1/2 cup LAND O LAKES Butter, softened
3 cups powdered sugar
1 container (8 oz) frozen whipped topping, thawed

Frosting and Garnish
1 container (16 oz) frozen whipped topping, thawed
2/3 cup powdered sugar
3 cups sliced fresh strawberries*

DIRECTIONS

1 Heat oven to 350F. Spray 3 (9-inch) round cake pans with Crisco Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; spray paper with cooking spray. In medium bowl, stir all brownie layer ingredients 50 strokes with spoon. Spread about 1 cup batter in each of 3 pans.

2
In large bowl, beat all cake layer ingredients except diced strawberries with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes or until blended. Fold in diced strawberries. Pour and spread about 1 1/3 cups mixture evenly over brownie batter in each pan.

3
Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 1 hour.

4
Meanwhile, to make filling, in medium bowl, beat cream cheese and butter with electric mixer on high speed until smooth and creamy. Beat in 3 cups powdered sugar until creamy. Carefully fold in 8 oz whipped topping.

5
To make frosting, in another medium bowl, beat 16 oz whipped topping and 2/3 cup powdered sugar with electric mixer on low speed until blended.

6
To assemble cake, place 1 cake layer, brownie side down, on serving plate. Spread half of filling to within 1/4 inch of edge; top with 3/4 cup of the strawberry slices. Repeat with second layer, remaining filling and 3/4 cup strawberry slices. Top with remaining cake layer, top side up. Frost sides and top of cake with frosting. Garnish with remaining 1 1/2 cups strawberry slices. Refrigerate 1 hour before serving. Store in refrigerator.

Tip:* Whole strawberries dipped in chocolate can be substituted for the sliced strawberries.
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