Prepare and bake according to package. Cool 1 hour.
16 oz. semi sweet chocolate chips in a bowl
In 2 qt. saucepan, combine 1-1/3 c. heavy cream and 1/4 c. real butter. Heat to a boil. Pour over chocolate chips. Stir until smooth.
Line a springform pan with a circle of waxed paper. Cut cake into 1 inch cubes. Beat half of cubes until crumbly. Add remaining cubes and 1-3/4 c. of chocolate mixture. Mix until well blended. Fold in 2 c. sliced strawberries. Press into pan. Freeze until firm. Remove from pan onto plate. Frost with remaining chocolate mix (top and sides). Garnish with sliced berries. Drizzle over the top, 1/4 c. melted vanilla chips plus 1/2 t. oil, mixed. Refrigerate until ready to serve.
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