Chocolate Strawberry Whipped Cream Cake

From HERSHEY’S

Makes 18 servings

 

With layers of fluffy goodness, the chocolate and strawberries are the perfect pair for your Valentine’s Day treat or a fruity-flavored summer dessert.

INGREDIENTS

3 eggs

1 cup granulated sugar

1/3 cup water

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/4 cup HERSHEY’S SPECIAL DARK Cocoa or HERSHEY’S Cocoa

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon powdered sugar

 

STRAWBERRY WHIPPED CREAM FILLING (recipe follows)

1/4 cup HERSHEY’S Strawberry Syrup

1 cup strawberries

1 pack unflavored gelatin

 

ROYAL GLAZE (recipe follows)

2/3 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips

1/4 cup whipping cream

 

DIRECTIONS

1.Heat oven to 375 degrees. Grease 15 1/2” x 10 1/2” x1” 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, 10” x 3 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.

 

STRAWBERRY WHIPPED CREAM FILLING

1.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.

2.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 SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips and 1/4 cup whipping cream in 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 mixture is smooth when stirred. Cool slightly until thickened, 5 to 10 minutes.

 

Find this recipe and more holiday treats at hersheys.com