4-6 tablespoons heavy whipping cream (always use least amount of cream and add more if you feel frosting is too dry or stiff this requires practice to get it to your liking, consistency, and taste)
Wilton Rose Food Coloring gel/paste (I use toothpick to apply to frosting)
OTHER TOOLS NEEDED
Wilton 2D Large Drop Flower Tip
Wilton #5 Writing Tip
Wilton #22 Open Star Tip
Disposable piping bags
Small metal spatula
9" round cake pan
Large serrated knife
Patience (haha. A little TKP humor there)
Preheat oven to 350 Degrees
Spray one 9" round cake pan with non stick spray and lightly dust with flour
Mix butter in stand mixer or with hand mixer on med speed until it has a frosting like consistency
Add dry ingredients
Add wet ingredient and mix well until all lumps are out.
Pour batter into cake pan. Should be ⅔ full
Bake at 350 for about 40-50 minutes (the pudding mix will take this batter longer to bake so keep a close eye on it. Don't over bake and do your toothpick test)
Cool cake (I put mine in freezer for about 20 minutes)
While cake is cooling make BUTTER CREAM FROSTING
Whip butter and cream cheese in stand mixer (or with hand mixer in bow)
Add a cup of confectioners sugar one at a time
Add strawberry extract and a couple of tablespoons of whipping cream
You may not need all of the confectioners sugar or whipping cream. Just try to get a stiff but creamy consistency. Don't be afraid to get those fingers in there and taste.
Add a little rose gel to frosting and mix on low until mixed well and you have the color you desire
Cover with plastic wrap so it doesn't dry out.
Slice cake in half with serrated knife
Carefully lift off with the knife and spatula. Place aside for later use.
Take enough Duncan Hines mild chocolate frosting out of the container to pipe a circle damn around the top edge of cake. Put in small bowl and add a few tables spoons confectioners sugars to stiffen up frosting.
Mix with small flat metal spatula
Put in piping bag with 2D tip and pipe a circle damn around outer edges of top (this will help hold in your filling so it doesn't leak out of the sides)
Spoon on jar of preserves in middle and spread
Place a layer of sliced strawberries on top of preserves.
Place cake top carefully back on top.
Do a crumb icing and smooth as flat as possible with spatula
Now you are ready for to decorate. (this is the fun part!)
Recipe by The Kitchen Prescription at http://thekitchenprescription.com/2011/08/27/chocolate-strawberry-cake-done-two-ways/