CHOCOLATE STRAWBERRY LAYER CAKE

2 eggs

1 1/3 cups sugar
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
2/3 cup vegetable oil
1 cup buttermilk
1 tsp vanilla extract
1/2 cup strawberry preserves
1 pint fresh strawberries, hulled, halved

Preheat oven to 350 degrees. Grease and lightly flour two 9-inch cake pans; set aside.

Beat eggs and sugar in a small mixing bowl until thick and light colored. In a large bowl, sift the flour, cocoa powder, baking soda, and salt together. Add the vegetable oil, buttermilk, and vanilla extract to the flour mixture; mix until blended. Fold in the eggs and sugar mixture. Pour batter evenly into the two prepared pans. Bake at 350 degrees for 30 minutes. Cool in the pans on wire racks for about 10 minutes. Remove the cakes to the wire racks and cool completely. Place one layer on a serving plate. Spread the top of that layer with the strawberry preserves; cover preserves with the second layer. Prepare frosting and frost top of cake. Garnish with the strawberries by placing berries in a circle, cut side down, around the top edge of the cake.

FROSTING:

1 cup whipping cream
1/3 cup unsweetened cocoa powder
1/2 cup confectioners' sugar
1 tsp vanilla extract

Beat the whipping cream with the cocoa powder, confectioners' sugar, and vanilla extract. Spread the frosting over the top of the cake; cover loosely and refrigerate until serving time. Garnish with the strawberries, as directed above, just before serving.

 This is a photo reference only. Our cake is decorated with the fresh strawberries.