1. Heat oven to 375°F. Grease 15-1/2x10-1/2x1-inch jelly-roll pan. Line with wax paper; grease paper.
2. Beat eggs in a medium bowl on high speed until very thick and cream-colored, about 5 minutes; gradually beat in granulated sugar. Stir in water and vanilla.
3. Combine flour, cocoa, baking powder, and salt; gradually add to egg mixture, beating just until blended. Pour into prepared pan.
4. Bake 10 to 13 minutes until the wooden pick inserted in the center comes out clean. Immediately invert pan onto linen towel sprinkled with powdered sugar; carefully peel o wax paper. Invert the cake onto a wire rack covered with wax paper. Cool completely.
5. Prepare STRAWBERRY WHIPPED CREAM FILLING. Cut cake into 4 equal rectangles, 10x3- 1/2 inches. Divide the filling into thirds and spread evenly on 3 rectangles, leaving 1 plain rectangle for the top. Cover and refrigerate until firm. To assemble, stack layers on top of each other with a plain cake layer on top. Top with ROYAL GLAZE; refrigerate until ready to serve. Cover; refrigerate leftover cake. Makes 18 servings.
STRAWBERRY WHIPPED CREAM FILLING: Rinse, hull, and slice fresh strawberries to equal 1 cup. Puree strawberries with 1/4 cup HERSHEY'S Strawberry Syrup until the liquid in a food processor or blender. Sprinkle 1 envelope of unflavored gelatin over the mixture. Let stand until gelatin is softened, about 5 minutes; puree again for several seconds. Pour into a medium microwave-safe bowl; microwave at HIGH (100%) for 30 seconds to 1 minute, until the mixture is hot, not boiling, and the gelatin is dissolved. Cool to room temperature. Beat 1 cup (1/2 pt.) cold whipping cream until stir; fold in strawberry mixture.
ROYAL GLAZE: Place 2/3 cup chocolate chips and 1/4 cup whipping cream in a small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and the mixture is smooth when stirred. Cool slightly until thickened, 5 to 10 minutes.
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Directions
1. Heat oven to 375°F. Grease 15-1/2x10-1/2x1-inch jelly-roll pan. Line with wax paper; grease paper.
2. Beat eggs in a medium bowl on high speed until very thick and cream-colored, about 5 minutes; gradually beat in granulated sugar. Stir in water and vanilla.
3. Combine flour, cocoa, baking powder, and salt; gradually add to egg mixture, beating just until blended. Pour into prepared pan.
4. Bake 10 to 13 minutes until the wooden pick inserted in the center comes out clean. Immediately invert pan onto linen towel sprinkled with powdered sugar; carefully peel o wax paper. Invert the cake onto a wire rack covered with wax paper. Cool completely.
5. Prepare STRAWBERRY WHIPPED CREAM FILLING. Cut cake into 4 equal rectangles, 10x3- 1/2 inches. Divide the filling into thirds and spread evenly on 3 rectangles, leaving 1 plain rectangle for the top. Cover and refrigerate until firm. To assemble, stack layers on top of each other with a plain cake layer on top. Top with ROYAL GLAZE; refrigerate until ready to serve. Cover; refrigerate leftover cake. Makes 18 servings.
STRAWBERRY WHIPPED CREAM FILLING: Rinse, hull, and slice fresh strawberries to equal 1 cup. Puree strawberries with 1/4 cup HERSHEY'S Strawberry Syrup until the liquid in a food processor or blender. Sprinkle 1 envelope of unflavored gelatin over the mixture. Let stand until gelatin is softened, about 5 minutes; puree again for several seconds. Pour into a medium microwave-safe bowl; microwave at HIGH (100%) for 30 seconds to 1 minute, until the mixture is hot, not boiling, and the gelatin is dissolved. Cool to room temperature. Beat 1 cup (1/2 pt.) cold whipping cream until stir; fold in strawberry mixture.
ROYAL GLAZE: Place 2/3 cup chocolate chips and 1/4 cup whipping cream in a small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and the mixture is smooth when stirred. Cool slightly until thickened, 5 to 10 minutes.