Chocolate Fudge Cake with Whipped Cream and Fresh Strawberries

Ingredients:
Cake

• 2 cups sugar
• 2 cups flour
• 2 tablespoons cornstarch
• 3/4 cup Dutch-process cocoa
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 4 large eggs
• 3/4 cup vegetable oil
• 2 teaspoon vanilla extract
• 1 1/4 cups water

Filling

• 1 cup cold whipping cream
• 2 teaspoon sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups sliced strawberries

Instructions: 

1. Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) two 8" x 2" round cake pans. 
2. To make the cake: Whisk together the dry ingredients. Add the eggs, oil, vanilla, and water, beat until smooth. Pour the batter into the prepared pans.
3. Bake the cakes for 35 to 38 minutes, or until a cake tester inserted into the center comes out clean. Cool the cakes in the pan for 15 minutes, then turn them out of the pans to cool completely on a rack.
4. While the cakes are in the oven, chill bowl and beaters for the whipped cream. This will allow for a quick and delicious whipped cream
5. To make the filling: Combine the cream, vanilla and sugar into chilled mixing bowl. Slowly begin to mix then gradually increase the speed. You will see the ingredients begin to form the whipped cream. Once whipped place in refrigerator until ready for assembly.  
6. Once cakes have cooled completely slice the top off each cake with a serrated knife. Layer the cake with whipped cream and sliced strawberries, then place the next cake on top and top it off with whipped cream and sprinkles or additional strawberries if you desire.

Tip: Place whipped cream in a pastry bag. It will create a finished and cleaner look to the cake.