Strawberry Shortcake

Cake
1 pkg Duncan Hines® Moist Deluxe French Vanilla Cake Mix
3 eggs
1¼ cups water
½ cup margarine, softened

Filling and Topping:
2 cups whipping cream, chilled
1/3 cup sugar
½ tsp. vanilla
1 quart fresh strawberries, rinsed drained and sliced

Grease two 9” round cake pans with margarine. Sprinkle bottom and sides with sugar.

Combine cake mix, eggs, water and margarine in large bowl, beating for 2 minutes. Pour into pans. Bake at 350° for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Invert onto a cooling rack. Cool completely.

In large bowl, beat cream, sugar and vanilla until stiff peaks form. Reserve 1/3 cup for garnish. Place on 1 cake layer on serving plate. Spread with half of the remaining whipped cream and sliced strawberries. Repeat with remaining layer and whipped cream.

Garnish with reserved whipped cream. Refrigerate until ready to serve.
12 servings

Semisweet Chocolate Glaze:

3 squares Baker’s® Semisweet Chocolate
3 tbsp. water
1 tbsp. margarine
1 cup powdered sugar
½ tsp. vanilla

Microwave chocolate, water and margarine in large microwavable bowl on HIGH
1 to 2 minutes until chocolate is almost melted, stirring once. Stir until
chocolate is completely melted.

Stir in sugar and vanilla until smooth. For thinner glaze, add ½ to 1 teaspoon additional water.

Make about ¾ cup