Strawberry Brownie Cake
1 (19.8 ounce) package brownie mix
1 cup strawberry preserves
1 (12 ounce) container frozen whipped topping, thawed
10 fresh strawberries, sliced
1/2 cup chocolate syrup
Prepare the brownie mix according to package directions, and pour batter into two 8 inch round cake pans.
Bake as directed.
Run a knife around the outer edge of the cake pans, and tap out one of the rounds onto a serving plate.
Spread half of the strawberry preserves over the top.
Place the second brownie round on top, and spread the remaining strawberry jam on it.
Frost the top and sides of the cake with whipped topping.
Arrange the sliced strawberries on top.
Drizzle with chocolate syrup, and serve.