I ALWAYS use my lg. square platter when I serve it.

I love that thing, it's just so big that I always have a hard time storing it! There is another cake that is pretty and pink and it's almost like the turtle fudge cake but not!

Like my figure of speech? LOL!! Out of everything I make, I would say that I make that cake so much more than other recipes but it's nice to swith it up. I do make it in the stir fry skillet rather than the family skillet to give it a nice dome look rather than a flat cake.
Chocolate-Strawberry Skillet Cake
1 package (18.25 ounces) devil's food cake mix
(plus ingredients to make cake)
1 tablespoon butter or margarine
2 squares (1 ounce each) semi-sweet chocolate for baking
1 ½ cups thawed strawberry whipped topping
1 cup sliced strawberries
Directions:
Preheat oven to 350° F. Prepare cake mix according to package directions in a bowl; beat until smooth. Melt butter in a skillet over medium heat, tilting skillet to coat bottom. Gently pour batter over bottom of skillet, spreading evenly.
Bake, uncovered, 30-35 minutes or until cake tester inserted in center comes out clean. Carefully remove to cooling rack. Loosen edges of cake and carefully invert cake onto heat-proof serving plate. Cool Completely.
Chop chocolate using Food Chopper. Place chopped chocolate and butter in Small Micro Cooker. Microwave on high for 2 min. or until butter is melted. Stir until chocolate is completely melted.
Top with the whipped topping using Large Spreader or Easy Accent Decorator, garnish with strawberries, drizzle chocolate over cake. Let stand until chocolate is set. Store leftover cake in refrigerator.
Yield: 12 servings or 24 sample servings
Low-Fat Recipe: Instead of 2 eggs for cake mix, use 5 egg whites. Use margarine instead of butter. Use low-fat whipped topping.