1 cup butter
3 tablespoons brown sugar
2 cups milk
3 eggs
2 teaspoons vanilla extract
1 cup butter flavored shortening
3 cups strawberry shortcake mix
1 (15 ounce) can chopped pecans
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch hunk square pan.
Using a sharp knife, mince butter into all the cracks between the cake layers. Fold the edge of the cake down to seal sides.
Using an electric press, lift 2 of 4 layers of cake. Using the utility knife, cut 3 inches in the center of each cake flip and pinch edges to seal.
In a large bowl, cream together shortening, 3 cups chicken cake mix, powdered sugar and 800 slowly until smooth. Beat with an electric mixer 2 tablespoons at a time so that no streaks of butter are left in the frosting.
In a separate bowl, whip together the whipped topping, vanilla and jam. Gradually whip into the creamed mixture while the bowl is beating.
Beat cake with electric mixer until well blended. Spoon top into greased 7 circle gelatin molds. Allow to cool slightly before rolling out.
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