Heat the oven to 375 degrees.

Cover a cookie sheet with baking parchment.

Pour Muffin and Quick Bread Mix-up into medium mixing bowl with cocoa.

Cut butter into mixture until it resembles coarse crumbs.

Stir in vanilla and buttermilk gently until dough holds together.

Grease hands and divide dough in half.

Form each half into a 6” round and place on prepared cookie sheet.

Sprinkle each cake with sugar.

Bake for 20 minutes.

Cool slightly (about 5 minutes) and remove to wire rack to complete cooling.

For chocolate syrup:

Place chips in a 2 cup bowl.

Warm the cream and corn syrup for 15-30 seconds in microwave. Do not allow to foam over.

Pour hot cream mixture over chocolate chips and allow to sit for 1 minute, then stir cream and chocolate together until smooth.

Assemble on serving platter or cake dish:

Layer the bottom cake with most of the cream and strawberries. Using a sharp knife remove upper third of second cake and set aside. Gently place 2nd layer on top and add remaining cream, strawberries. Place 'cap' on top and decorate as desired. Drizzle sauce over all or spoon over slices.