cream-filled strawberry-brownie cake
This was one of the finalist recipes in this year's Pillsbury Bake-off contest. It looked so good, I had to try it. My picture doesn't look as nice as the one in the cookbook or on the website. It was really good and will feed a lot of people.
prep time
1 Hr
cook time
30 Min
method
Bake
yield
16 serving(s)
Ingredients
- BROWNIE LAYER
- 1 box (19.5 oz) chocolate fudge brownie mix
- 1/2 cup vegetable oil
- 1/4 cup water
- 3 - eggs
- CAKE LAYER
- 1 box strawberry cake mix
- 3/4 cup water
- 1/3 cup vegetable oil
- 3 - eggs
- 1/2 cup diced fresh strawberries
- FILLING
- 1 package (8 oz) cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 8 ounces frozen whipped topping, thawed
- FROSTING AND GARNISH
- 16 ounces frozen whipped topping, thawed
- 2/3 cup powdered sugar
- 3 cups sliced fresh strawberries
How To Make cream-filled strawberry-brownie cake
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Step 1Heat oven to 350 degrees F. Spray 3 (9-inch) round cake pans with 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. (Divide evenly between 3 pans)
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Step 2In 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.
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Step 3Bake 20-30 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.
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Step 4Meanwhile, 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.
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Step 5To 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.
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Step 6To 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 side and top of cake with frosting. Garnish with remaining 1 1/2 cups strawberry slices. Refrigerate 1 hour before serving. Store in refrigerator.
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Step 7Tip: Whole strawberries dipped in chocolate can be substitutes for the sliced strawberries as a garnish.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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