the original recipe of ROSE’S heavenly CAKES: Chocolate-Covered Strawberry Cake (page 91) bakes on a pair of 9×2-inch round cake pans; then each cake is torted in half, thus making a 4-layer cake. i gave it a twist and used a fluted tube cake pan with convolutions conducive to a 4-layer cake.

it was easy to obtain 4 perfectly level layers. slice with a sharp serrated knife, following the marks on the convolutions. just in case, insert a row of toothpicks prior disassembling the layers, so you would know where to line each layer back together:

here is the cake, put back together, filled with the wonderful strawberry mousseline buttercream and high quality strawberry preserves:

i have a feeling, this shape is also very easy to slice and serve!