A Pretty and simple recipe for delicious four layer chocolate and whipped cream cake.
Preheat oven to 350 degrees F. Grease and flour two 8 inch cake tins.
In a large mixing bowl, Add flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk to combine.
Using an electric mixer, Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.
Reduce speed and add water to the cake batter.
Beat on high speed for about 1 minute.
Distribute cake batter evenly between the prepared cake pans.
Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pans and cool completely before slicing each cake into two layers.
To make the frosting, Chill the clean bowl of a stand mixer in the freezer for 10 minutes.
Add all of the ingredients to the bowl and whisk on high speed until medium peaks form.
To serve, Place a bottom cake layer on a serving plate, alternate whipped cream and cake layers then top with strawberries.