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 15-1/2×10-1/2×1-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, 3-1/2×10-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. —–