---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Strawberry Whipped Cream Cake-Part 1
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
       3    Eggs
       1 c  Sugar
     1/3 c  Water
       1 ts Vanilla extract
     3/4 c  All-purpose flour
     1/4 c  Hershey’s european style
            -cocoa
            Or hershey’s cocoa
       1 ts Baking powder
     1/2 ts Salt
            Strawberry cream filling:
       1 c  Fresh strawberry slices
     1/4 c  Hershey’s strawberry syrup
       1    Unflavored gelatin
       1 c  Cold whipping cream
            Royal glaze:recipe follows
  
   Recipe by: www.hersheys.com
   1. Heat oven to 375 F. Grease 15-1/2x10-1/2x1-inch jelly
   roll pan. Line with wax paper; grease paper.
   2. In small bowl, on high speed, beat eggs until very thick
   and cream colored, about 5 minutes; gradually beat in
   sugar. With mixer on low speed, beat in water and vanilla.
   Stir together flour, cocoa, baking powder and salt;
   gradually add to egg mixture, beating just until combined.
   Pour into prepared pan.
   3. 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.
   4. Prepare STRAWBERRY WHIPPED CREAM FILLING. Cut cake into
   4 equal rectangles, 3-1/2x10-inches; divide filling into
   thirds and spread evenly on 3 rectangles, leaving 1 plain
   rectangle for top. Cover and refrigerate until firm.
   5. Prepare ROYAL GLAZE. To assemble, stack layers on top of
   each other with cake layer on top. Top with ROYAL GLAZE;
   refrigerate until ready to serve. Cut into slices;
   refrigerate leftover cake. 8 servings.
   See part 2.
  
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