2 Betty Crocker GF brownie mixes
1 stick (half cup) butter, melted
2.5 C GF flour mix (I use one from Gluten-free Bible)
1 C sugar
2/3 C coconut oil, melted
4 eggs, beaten
3 oz box strawberry gelatin
16 oz container frozen sweetened strawberries, thawed
1 T baking powder
1 t xanthum gum
1 t vanilla
1/2 t salt (I prefer celtic sea salt)
8 oz pkg cream cheese, softened
1/2 C butter, softened
3 C powdered sugar
8 oz container cool whip, thawed
Frosting and Garnish:
16 oz container cool whip, thawed
2/3 C powdered sugar
3 C sliced, fresh strawberries
Step 1: Preheat oven to 350 degrees, F. Coat three 9 inch round cake pans with melted coconut oil. Line bottoms of pans with parchment paper. Oil paper with more coconut oil.
Step 2: In medium bowl, mix brownie ingredients well. Spread about 1/3 batter into bottom of each pan.
Step 3: In large bowl, combine all ingredients for cake. Spread 1/3 cake mix over the brownie mix in each of the three cake pans.
Step 4: Bake for 20-30 minutes, or until done in center. Let cool in pans for about 10 minutes, then flip out onto cooling racks, removing parchment paper. Cool until completely cool - about an hour.
Step 5: In medium bowl, beat softened cream cheese and butter until creamy. Beat in the three cups of powdered sugar. Fold in the cool whip.
Step 6: In a separate medium bowl, beat the thawed 16 oz cool whip with the powdered sugar, for the frosting.
Step 7: Assembling the cake! Place one cake layer, brownie side down, on the cake platter. Spread half the filling, from step 5, on top, keeping it within 1/4 inch of the edge. Top the filling with 3/4 C of the strawberry slices (garnish). Repeat with the second layer, the second half of the filling, and another 3/4 C of the strawberry slices. Put the third cake layer on top. Frost sides and top of the cake with frosting. Use the remaining 1.5 C of strawberries to decorate the cake.
Step 8: Refrigerate cake for at least an hour, prior to serving. Enjoy!!! Keep leftovers refrigerated until gone :)