Cake makes 2 layers when split in half (Double for larger cake)

Ingredients

• 1 Box of Betty Crocker Gluten Free Chocolate Cake Mix
• 1/3 Cup of Brown Sugar
• 1 Package of Jello-O Chocolate Instant Pudding
• 1/2 Cup of Crisco Golden Vegetable Shortening or Butter (if you can handle dairy)
• 1 Tablespoon Vanilla
• 1 Cup “Silk Cultured Coconut – Plain” or Sour Cream (if you can handle dairy)
• 4 Eggs

Directions

1. Preheat Oven to 350 degrees F
2. Put Cake Mix and Chocolate Pudding Mix into a bowl and mix
3. In a separate bowl add brown sugar and Crisco Shortening and blend together with a hand mixture
4. Add Vanilla, Eggs and Silk Cultured Coconut to the brown sugar mixture. Blend with hand mixture until smooth
5. Gradually add dry cake mix and pudding and mix
6. Pour into a greased baking pan (use spray shortening)
7. Bake for 30-40 minutes. Use a tooth pick to check for doneness
8. After cooled, split in half and add filling

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Whipped Filling

Ingredients

• 1/3 cup of fresh Strawberries, finely chopped
• 1 Carton Nutriwhip (this is Lactose Free and is oil based) Though officially not considered vegan it does not contain any animal products

Directions

1. Empty Nutriwhip into a cold bowl and using an electric beater, whip til peaks form
2. Spread strawberries in between each layer of Chocolate Cake
3. Spread whipped topping ontop of strawberries of each layer

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Ganache Icing

• 8 Ounces of dark chocolate (finely chopped)
• 8 Tablespoons of Silk Coconut for Coffee or Heavy Cream (if you can handle dairy)

Directions

1. Microwave “Silk Coconut for Coffee” or Heavy Cream in microwave 30 seconds at a time until hot
2. Add “Silk Coconut for Coffee” or Heavy Cream into bowl with finely chopped dark chocolate and wait 5 minutes before stirring until blended and smooth
3. Spreak over cake and allow to set at room temperature. (If you prefer a spreadable version, allow ganache to become firm in the refriderator, then use a spatual, to spread ganache).

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Chocolate Decoration

Ingredients

• Dark Chocolate Bar
• Parchment Paper
• Cake Rack

Directions

1. Chop Chocolate Bar in a microwave bowl and pour into a Ziploc page
2. Move melted Chocolate to a corner of the bag to allow you to pipe the chocolate onto the parchment paper
3. With some scissors cut off a small tip of the plastic page
4. Slowly pipe the chocolate in a back and forth and criss-cross pattern onto parchment paper that is placed onto a Cake Rack
5. Put into the freezer to firm up
6. When ready to decorate carefully peel off the parchment paper and lay the chocolate decoration on top of the iced cake