Ingredients
1 c. packed brown sugar
1/2 c. Gold Medal all-purpose flour
1/3 c. cocoa
1/4 c. margarine or butter, softened
1 pkg. Betty Crocker SuperMoist Strawberry Cake Mix
1 c. water
1/3 c. vegetable oil
3 eggs
Chocolate Glaze (below)
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Achievable elevated desserts — laminated doughs, cakes, custards
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Single-bevel knife for clean fish slicing — sashimi and sushi prep
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Achievable elevated desserts — laminated doughs, cakes, custards
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Single-bevel knife for clean fish slicing — sashimi and sushi prep
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Heat oven to 350°. Generously grease and flour 12-c. Bundt cake pan or tube pan, 10x4 inches. Mix brown sugar, flour, cocoa and margarine until crumbly; reserve. Beat cake mix (dry), water, oil and eggs in large bowl on low speed, scraping bowl frequently, 2 minutes. Pour about 1 2/3 c. batter into pan; sprinkle with about 1 1/3 c. of the crumbly mixture. Pour about 1 2/3 c. batter into pan; sprinkle with remaining crumbly mixture. Pour remaining batter into pan. Bake until wooden pick inserted in center comes out clean, 45 to 55 minutes. Cool 10 minutes; invert on wire rack or heatproof serving plate. Remove pan; cool cake completely. Spread top of cake with Chocolate Glaze, allowing some to drizzle down side.