Chocolate Strawberry Cake

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking. (5 minutes)

In a large bowl, sift together the flour, 2 1/4 cups sugar, baking powder, and salt. Cut in the shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

In a separate bowl, whisk together the egg whites, milk, strawberry syrup, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Increase the mixer speed to medium and beat for 2 minutes, scraping down the sides of the bowl as needed, until the batter is smooth. (5 minutes)

Divide the batter evenly among the prepared cake pans. (2 minutes)

Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (35 minutes)

While the cakes are cooling, melt the chopped chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Alternatively, melt the chocolate in a double boiler over simmering water. (3 minutes)

In a large bowl, beat the softened cream cheese and 1/3 cup sugar until light and fluffy. Gradually add the melted chocolate, mixing until well combined. (5 minutes)

Gently fold in the whipped topping, instant chocolate pudding mix, and crushed chocolate sandwich cookies until just combined. Be careful not to overmix. (5 minutes)

Once the cakes are completely cool, level the tops with a serrated knife if necessary. Place one cake layer on a serving plate and spread with about 1/3 of the chocolate cream cheese filling. Top with the second cake layer and repeat, then place the final cake layer on top and spread with the remaining filling. (10 minutes)

Refrigerate the cake for at least 30 minutes to allow the filling to set before serving. (30 minutes)