For the sweet love

As if strawberries and cream wasn't enough.  We enjoyed some of those yummy cups o' goodness last night at the concert in the park. 

But it's a new day and I am hoping someone will join me in making this cake in celebration of the ancestors that have come before us, harvesting the strawberry fields so we can eat a dessert titled Double-Layer Chocolate Torte (with strawberries tucked in between).  I think if we don't make it, we will be cursed by the Strawberry Gods for years to come.

Double-Layer Chocolate Torte

1 pkg. (2-layer size) chocolate cake mix

4 squares BAKER'S Semi-Sweet Chocolate, melted

1/2 cup strawberry jam

1-1/2 cups sliced strawberries

1 tub (8 oz.) Cool Whip Topping, thawed

1-1/2 tsp. powdered sugar

Preheat oven to 350ºF. Lightly grease two 9-inch round baking pans. Prepare cake batter as directed on package. Stir in chocolate. Pour evenly into prepared pans.

Bake 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire rack 10 min. Loosen cakes from sides of pans. Invert cakes onto racks; gently remove pans. Cool cakes completely.

Cut cakes horizontally in half with serrated knife. Place one of the bottom cake layers on serving plate; spread with about 2 Tbsp. of the jam. Top with layers of 1/2 cup of the strawberries and 1 cup of the whipped topping. Repeat layers two times. Top with remaining cake layer. Sprinkle with powdered sugar. Store in refrigerator.