1 cup butter, softened
1 cup white sugar
1 tablespoon unsweetened cocoa powder
1 cup vegetable oil
1 teaspoon vanilla extract
1 (14 ounce) can sweetened strawberries, drained and halved
1 (14 ounce) can sweetened condensed milk
1 (3 ounce) package instant vanilla pudding mix
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
In a large bowl, cream together butter, sugar and cocoa until smooth. Beat in oil, one cup at a time, then stir in vanilla. Beat in strawberry, sweetened condensed milk, pudding mix and chocolate chips. Pour mixture into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely in pan. Using an electric food processor, shred cake layers using three blades. Serve warm or cold. Refrigerate remaining cake until serving. Garnish with sliced strawberries before serving.
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