Chocolate Strawberry Delight

CAKE:

• 2 boxes Duncan Hines Devil Food cake mix
• 6 jumbo eggs
• 2 & 2/3 cups milk
• 1 cup Crisco vegetable oil
• 1 can Original Spray Pam
• Wilton cake pan 14" x 14" x 3"
• cake pan 9" x 13"

ICING:

• 9 cups sifted confectioners sugar
• ¼ cup milk
• 2-cups Crisco vegetable shortening
• 2 tsp-clear vanilla flavoring
• 2 tsp-clear butter flavoring

TO DECORATE:

• 1- 18" x 18" foil covered cake board
• 3cans Duncan Hines Milk Chocolate Frosting
• Wilton Leaf Green paste coloring
• Wilon Pink paste coloring
• Wilton decorator tips-#6, #22, #70, #96.
• Wilton decorator bags 1-16" & 2- 8".
• 1 ½ lbs milk chocolate [melted]
• 45-50 medium to large sweet strawberries

1. Preheat oven to 350*, place pan [9” x 13” half full] of water on bottom rack of oven.
2. In a large bowl blend 2 boxes cake mix, 6 jumbo eggs, 2 & 2/3 cups milk, 1 cup oil. On low speed [about 30 seconds], mix on high speed about 4-5 minutes until batter is thick & fluffy. {DO NOT TAP UTINSELS OR SPOON ON BOWL}
3. Using a 14” x 14” x 3” square Wilton cake pan sprayed with Original spray Pam. NO FLOUR. Pour batter in pan and spread smooth with spatula {DO NOT TAP, SHAKE OR HIT PAN}.
4. Bake at 350* in preheated oven about 30 to 35 minutes. Do wooden toothpick test, when toothpick comes out clean cake is done.
5. DO NOT LEAVE CAKE IN PAN. Remove cake from pan and wrap in thick clean dry towel. Keep wrapped until completely cool and icing is ready to apply.
6. Blend Butter Cream Icing: 9 cups sifted powder confectioners sugar, ¼ cup milk, 2 cups Crisco veg. shortening, 2 tsp. clear Vanilla flavor, 2 tsp. clear Butter flavor. Take out approximately 1 ¾ cups icing for vine, leaves, and flowers.
7. On a 18” cake board covered with foil. Frost cake with Butter Cream icing. Using 3 cans Duncan Hines Milk Chocolate Frosting apply boarders with tip #22 and write with tip #6.
8. Blend green color paste & ½ cup Buttercream icing using tip #6 to make a vine on top and down sides of cake.
9. De-stem & rinse strawberries in cool water, let dry. Using melted chocolate, dip strawberries ½ way in chocolate and place on vine on cake and on edge of board. After awhile strawberries will ooze juice, this is normal and adds to the decoration. This is good.
10. Blend green color paste & ¾ cup Buttercream icing. Use leaf tip #70 apply leaves. Blend pink color paste & ½ cup Buttercream icing. Using star tip #96. apply drop flowers.