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Strawberry Fudge Cake (T&T)2 (15.15 ounce) packages chocolate chunk fudge brownie mix
2/3 cup canola oil (I used melted butter. - LuAnn)
1/3 cup water
4 teaspoons strawberry extract
1 cup chocolate chips
1/2 cup strawberry ice cream topping from a jar (I used
    low-sugar strawberry spread -- not to save calories or sugar -- obviously,
    this recipe is a "lost cause" already :L , but just because it seemed like it`d
    have a more natural strawberry taste. - LuAnn)
2 (16 ounce) cans vanilla frosting (I used whipped vanilla frosting, to which
    I added a small amount of almond extract. - LuAnn)
1 pint fresh strawberries
(I also used chocolate syrup in garnishing the cake. - LuAnn)Preheat oven to 350 degrees F. Coat 2 (8-inch) round cake pans with cooking spray.In bowl, combine brownie mix, eggs, oil (or butter), 1/3 cup water and extract. Beat at medium speed until blended, 1 minute; stir in chips.Divide batter between pans. Bake 35 minutes or until toothpicks inserted into centers comes out with crumbs clinging.Puree strawberry topping until smooth. Poke holes into hot cakes; spread with topping. Cool in pans 30 minutes on racks.Run knife around edges of cakes. Remove from pans; cool completely.Place one cake layer on serving plate; spread with 1 1/2 cups frosting. Top with remaining layer. Spread top and side with remaining frosting. If desired, transfer 1 1/2 cups additional frosting to pastry bag fitted with large star tip; pipe resettes onto cake. Garnish with strawberries. (I also drizzled chocolate syrup in a zig-zag pattern around the top edge of the frosted cake, allowing it to drip down the sides of the cake).Makes 16 servings. I won`t spoil the fun by adding the nutrition facts!! If you can manage to cut thin enough servings, the damage won`t be TOO bad!! LOL

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