CAKE: Grease Duncan Hines Tiara pan. You do not need to flour. Add eggs, water and oil to cake mix. Blend on low speed until moistened. Mix at medium speed for 2 minutes. Place 3 cups batter into Tiara pan. Note: you should have enough leftover batter to make nine cupcakes. Bake at 350F for 21-24 minutes or till toothpick inserted comes out clean. Cool cake on rack 5-10 minutes. Remove from pan by inverting cake onto cooling rack. Cool completely and place on a serving platter.
FILLING: Reserve four strawberries of smiliar shape and size for garnish. Slice thinly from top to bottom enough strawberries to line the outer edge of well. Put flat side down on cake and rest the slices against edge of cake. Cut enough berries in half to cover the bottom of the well. Place flat side down onto cake.
MOUSSE: Melt together over low heat chocolate chips and water, stirring constantly until smooth. Remove from heat. Remove 2 Tablespoons of chocolate mixture and set aside. Refrigerate remaining chocolate mixture for 10 minutes until thickened but still creamy. Fold chocolate mixture into whipped topping. Spread evenly into well of cooled cake. Refrigerate for 1/2 hour.
TOPPING: Drizzle reserved chocolate over the surface of the mousse. Garnish with strawberries. Refrigerate for at least 4 hours, for best results refrigerate overnight.
HINT: Chocolate chips and water mixture can be melted in a microwave safe bowl for 1 1/2 minutes on the Defrost Power setting. Stir until smooth.