CAKE:

2 cups all-purpose flour
2 cups sugar
1 1/2 cups cocoa powder
1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 cups milk
1 1/2 cups dairy sour cream
1 1/2 cups (3 sticks) butter
1 tsp. vanilla extract
2 eggs

Mix flour, sugar, cocoa powder, baking soda and salt. Then add milk, dairy sour cream, butter and vanilla. Mix on low speed to incorporate, than set on high speed for 2 minutes. Add eggs and beat for another two minutes.

Set oven at 350°F and grease two cake pans. Pour the batter into the cake pans and place in the oven for 30 to 35 minutes or until a toothpick comes clean.

Remove cakes and cool in pans for 10 minutes on racks. Then remove cakes from pans and allow to cool for remainder of the cooling process.

TOPPING:

1 cup dairy sour cream
8 oz. whipped topping (Cool Whip)
1/2 tsp. vanilla extract
1 (3 oz.) pkg. white chocolate or vanilla instant pudding
1/4 cup chopped nuts (almonds or pecans)
1 (21 oz.) can strawberry pie filling (or make filling below)

Combine dairy sour cream, whipped topping and vanilla extract with a whisk. Blend in pudding mix and combine with a whisk until thick. Fill a cookie press or a cake decorator bag with topping and keep aside 1/4 cup of topping.

When cake is cool spread topping on bottom layer and follow with the strawberry filling. Add top layer and decorate around the top with topping to make a wall like design around the cake. Than add the rest of the strawberry filling in the middle of the cake. The topping should stop the filling from going over the sides.

Keep in refrigerator for best results.

STRAWBERRY FILLING (FROM FRESH):

2 (16 oz. ea.) pkgs. fresh strawberries, divided
1/2 cup water
1/4 cup sugar
2 tsp. cornstarch

Crush 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir into berry juice. Cook, and stir until thick and clear. Cool slightly; pour over sliced strawberries. Cool to room temperature and use as cake filling.

Submitted by: Laurie Martin