#904 - Brownie Shortcake

(by Shirley McNevich)

1 - 19.5oz. Duncan Hines brownie mix
1 - 16oz. Breakstone's sour cream
1 cup Cool Whip (thawed)
1 TBSP Domino's powdered sugar
1 tsp. vanilla
sliced fresh or frozen strawberries

Make brownie batter according to box directions BUT add 1/2 cup of the sour cream to the batter. Pour batter into a greased and floured 9" cake pan. Bake at 350 degrees for 45 minutes. Cool the cake for 20 minutes, then remove from cake pan and place on a cake plate--cool completely. In a bowl add the rest of the sour cream, Cool Whip, powdered sugar, and vanilla--stir until mixed. Cut the brownie into two layers--place the bottom half of the brownie back on the cake plate. Frost the bottom layer with half of the Cool Whip mixture. Place the second brownie layer on top of the frosting and frost it with the remaining Cool Whip mixture. Place the fresh or frozen sliced strawberries (your choice of amount) on the top of the cake just before serving. If you use frozen sliced strawberries, you will need to thaw and drain them well.