“Let them eat cake!” Okay, so I know that’s a phrase that hasn’t been too popular in the past. It even led to a countries revolution. But come one, when it comes to cake, isn’t this a phrase you’d love to hear over and over again?

When I first heard about Honeyville’s Chocolate Cake Mix, my first thought was, “Let me at it!” We’ve all tried Honeyville’s muffin and brownie mixes, but what about the chocolate cake mix? What would it taste like? How easy is it to cook with? Yes, cake has been on my mind for a while now. It was just a matter of the right time, and of course, the right recipe to come along. This is that recipe boys and girls! It combines two all time favorites, Chocolate and Strawberry, into complete cake bliss! One bite and you’ll be shouting from the roof tops “Let them eat cake!” Alright, enough talk, time to bake!

Ingredients (Cake):
6 cups Honeyville Chocolate Cake Mix
2/3 cups Water
5 Eggs

(Strawberry Buttercream Frosting)
3/4 cup Unsalted Butter
1 cup Honeyville Freeze Dried Strawberries
2 1/2 Tbsp Heavy Cream
2 cups Powdered Sugar

(Chocolate Frosting)
1/2 cup Butter
2/3 cup Honeyville Baker’s Cocoa
3 cups Powdered Sugar
1/3 cup Milk
1 tsp Vanilla Extract

Preheat Oven to 350 degrees.

Create your cake batter by adding chocolate cake mix, water, and eggs in a mixing bowl.

With an electric hand mixer, mix ingredients until batter is light and creamy.

In two round cake pans, pour batter evenly. Make sure you get an even amount of batter in each pan.

Bake at 350 degrees for 30 minutes, or until you can pull a toothpick out cleanly from the cakes. I used a convectional oven, which allowed me to cook both cakes at the same time.

Remove from oven, let cool in pan for 10 minutes, then remove and let cool on a wire rack for 1 hour.

While cakes are cooling, begin your buttercream frosting. Take 1 cup of Freeze Dried Strawberries.

Place strawberries in a large resealable bag and roll over with a rolling pin until the strawberries are finely ground.

Add butter (room temperature), strawberries, heavy cream, and powdered sugar to a mixing bowl and mix together with an electric hand mixer until frosting is light and fluffy.

With a spatula, begin to spread frosting on top of one of your cakes.

Pick the cake you want on the bottom for this, and spread evenly on top. Don’t worry about using too much frosting. The more you use, the greater the taste.

Once finished, take the second cake and place evenly on top of the other cake.

Now it’s time to start your chocolate frosting. Add butter, baker’s cocoa, powdered sugar, milk, and vanilla to a mixing bowl and mix with an electric mixer until frosting begins to form.

With a large spatula, begin to frost the top and sides of your cake.

Make sure to get an even amount of frosting around the entire cake. Don’t worry, you’ll use all of the frosting you’ve made.

Once frosted, slice and serve.

First, let me give you a warning. This cake is highly addictive! Though the double layers makes each piece large and full of chocolaty, strawberry buttercream goodness, I got many requests for second, and sometimes third slices! The strawberry buttercream is exactly what makes this cake amazing. The flavor of the buttercream frosting will make you weak in the knees! In addition, the baker’s cocoa frosting on top gives this cake the perfect dark chocolate/strawberry ratio that you’ve dreamed about.

So now it’s your turn, but trust me, once you make this cake, you’ll never have to say “Let them eat cake” again!