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 medium bowl on high speed until very
thick and cream colored, about 5 minutes; gradually
beat in 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 wooden pick inserted
in center comes out clean. Immediately invert pan
onto linen towel sprinkled with powdered sugar;
carefully peel off wax paper. Invert onto 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 filling into thirds and spread evenly on 3
rectangles, leaving 1 plain rectangle for top. Cover
and refrigerate until firm. To assemble, stack layers
on top of each other with plain cake layer on top.
Top with ROYAL GLAZE; refrigerate until ready to
serve. Cover; refrigerate leftover cake. 8 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 liquid in food processor or blender.
Sprinkle 1 envelope unflavored gelatin over mixture.
Let stand until gelatin is softened, about 5 minutes;
puree again for several seconds.
Pour into medium microwave-safe bowl; microwave
at HIGH (100%) 30 seconds to 1 minute, until mixture
is hot, not boiling, and gelatin is dissolved. Cool to
room temperature. Beat 1 cup (1/2 pt.) cold whipping
cream until stiff; fold in strawberry mixture.
ROYAL GLAZE: Place 2/3 cup HERSHEY'S Semi-Sweet
Chocolate Chips and 1/4 cup whipping cream in small
microwave-safe bowl. Microwave at HIGH 30 seconds
to 1 minute until chips are melted and mixture is
smooth when stirred. Cool slightly until thickened,
5 to 10 minutes.
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