Ingredients Jump to Instructions ↓

  1. 3 large eggs

  2. 1 cup granulated sugar

  3. 1/3 cup water

  4. 1 teaspoon vanilla extract

  5. 3/4 cup all-purpose flour

  6. 1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa

  7. 1 teaspoon baking powder

  8. 1/2 teaspoon salt Strawberry Whipped Cream Filling (recipe follows) Royal Glaze (recipe follows)

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F (190°C). Grease 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Line with wax paper; grease paper. 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. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating just until blended. Pour into prepared pan. 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. 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.


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