Chocolate Strawberry Whipped Cream Cake
Do you love the combination of chocolate and strawberry? Then you'll fall in love with this rich and moist Chocolate Strawberry Whipped Cream Cake recipe! The secret and most important part of this dessert is the sweet strawberry whipped cream filling that is decadent and delicious. This Chocolate Strawberry Whipped Cream Cake recipe is great to bring to a picnic, a perfect ending to a meal, or a tasty way to celebrate Valentine's Day. Add even more of the beloved strawberry and chocolate combination to your special occasions with our pro tips on How to Make Chocolate Covered Strawberries
Ingredients
3
eggs
1 cup
granulated sugar
1/3 cup
water
1 tsp
vanilla extract
3/4
all-purpose flour
1/4 cup
HERSHEY'S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
1 tsp
baking powder
1/2 tsp
salt
1 tsp\
powdered sugar
Directions
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 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 wooden pick inserted in center comes out clean. Immediately invert pan onto linen towel sprinkled with powdered sugar; carefully peel off wax paper. Invert cake 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.
