The cake layers are Cocoa Fudge Cake. I used the recipe in my 1986 Betty Crocker Cookbook, but the same recipe is available here. I also used a one-pound container of strawberries--eight whole berries (with the caps sliced off) on top and the rest, sliced, between the cake layers.
The frosting, a new recipe for me, is this Sturdy Whipped Cream Frosting, which instantly became a new favorite for me. This frosting has the slight tanginess of cream cheese, and it's the softest, smoothest, fluffiest, most spreadable frosting that I ever used! The flavor is a perfect complement to the fresh strawberries. With cream cheese and a pint of heavy cream, it's not exactly low-calorie ("No, Doctor, I have no idea how I gained back that five pounds I lost!"), but it's not super-sweet and it's extremely delicious!
Although the frosting recipe indicates that it can be stored at room temperature, I chose not to do that--not only because of the perishable ingredients, but also because it's 80 degrees in my kitchen. I didn't want the frosting to melt and slide off the cake! After fourteen hours in the refrigerator, it looks exactly as it started (that is, it looks as stable as a buttercream frosting).
For more chocolate recipes, visit Lisa at Stop and Smell the Chocolates! And don't forget Sweet Thursday, June 18 at Simply Sweet Home!