Ingredients

Cake:
1 1/2 cups butter-flavored shortening
1 2/3 cups sugar
6 eggs
2 2/3 cup flour
6 tablespoons cocoa
2 teaspoons vanilla extract
1 cup hot water

Beat the shortening with the sugar. Add one egg at a time; make sure to mix well between each egg. Mix in flour, cocoa and vanilla extract. Add the hot water and mix well. Pour into 2 10-inch Dutch ovens that have been greased and dusted with cocoa. Cook for about 30 minutes with 12 coals on top and 8 coals on the bottom until toothpick comes out with just a few moist crumbs on it. Do not overbake. Cool the cakes and cut each in half, horizontally.

Strawberry Topping:
4 cups strawberries
1 1/2 cup sugar
1/3 cup Ultra Gel (a thickening product)
Juice of one lemon

Combine ingredients and mash with a potato masher or fork to release the juice of the strawberries. The Ultra Gel should make it thicken instantly.

Filling:
2/3 cup butter-flavored shortening
2 cups powdered sugar
1 tablespoon cream
2 cups marshmallow cream
1 cup strawberry topping (from above)

Combine the filling ingredients and mix well with a whisk or spoon, spread the filling between each of the four cake layers.

Icing:
2/3 cup butter-flavored shortening
2 cups powdered sugar
1 tablespoon chocolate syrup
2 cups marshmallow cream
3 to 4 tablespoons cocoa

Directions

Combine the icing ingredients and mix well with a whisk or spoon. Cover the cake with the icing and top with the remaining strawberry topping. Serves 8 to 12.