• Preparation Time 35 minutes
  • Baking Time 40 minutes
  • Makes about 12 servings
  • Freezing Excellent

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Ingredients

  • Cake
  • 2 cups Robin Hood® Original All Purpose Flour
  • 2 cups granulated sugar
  • ¾ cup cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • ½ cup Crisco® Vegetable or Canola Oil
  • 1 tsp vanilla extract
  • 1 cup boiling water
  • Filling
  • 2 cups whipping (35%) cream
  • ¼ cup icing sugar
  • 1 cup Smucker’s® Pure Seedless Strawberry Jam
  • Icing
  • 1½ cups semi-sweet chocolate chips
  • ¾ cup sour cream
  • Fresh strawberries, optional
  • Chocolate curls, optional

Serving Size: about 12 servings

Directions

Serving Size: about 12 servings

  • Preheat oven to 350°F (180°C). Grease and line the bottoms of  two 9” (23 cm) round cake pans with parchment paper.
  • Cake: Combine first 6 dry ingredients together in a large mixing bowl. Add eggs, milk, oil and vanilla. Beat on medium speed of electric mixer for 2 minutes. Stir in boiling water until smooth. Batter will be thin. Pour into prepared pans.
  • Bake in centre of oven for 35 to 40 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes in pans on rack, then remove cakes and cool completely. Cut each cake in half horizontally to make 4 layers.
  • Filling: Beat, in a medium bowl, whipping cream and icing sugar together with an electric mixer on medium speed until stiff peaks form.
  • Icing: Melt chocolate chips, in small saucepan over low heat, (or microwave on medium for 2 minutes). Stir until smooth. Stir in sour cream.
  • Assembly: Place 1 halved cake layer cut-side up on serving plate. Spread 1/3 cup (75 mL) jam and 1/3 of cream on top. Repeat layering. Frost top and sides of cake with icing. Decorate with fresh strawberries and chocolate curls if desired. Chill until serving or at least 30 minutes.

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