Chocolate Strawberry Whipped Cream Cake

• 3 large eggs
• 1 cup sugar
• 13 cup water
• 1 teaspoon vanilla extract
• 3/4 cup flour, all-purpose
• 1/4 cup cocoa powder hershey's european style, or hershey's cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup strawberries fresh slices
• 1/4 cup syrup hershey's strawberry
• 1 gelatin, unflavored unflavored
• 1 cup heavy whipping cream cold

1. Heat oven to 375F (190C).
2. Grease 15 1/2x10 1/2x1-inch jelly roll pan.
3. Line with wax paper; grease paper.
4. In small bowl, on high speed, beat eggs until very thick and with mixer on low speed, beat in water and vanilla.
5. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating just until combined.
6. Pour into prepared pan.
7. Bake 10 to 13 minutes until wooden pick inserted in center Immediately invert pan onto linen towel sprinkled with powdered sugar; carefully peel off wax paper.
8. Invert onto wire rack covered with wax paper.
9. Cool completely.
10. STRAWBERRY WHIPPED CREAM FILLING.
11. 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.
12. Cover and refrigerate until firm.
13. Prepare ROYAL GLAZE.
14. To assemble, stack layers on top of each other with cake layer on top.
15. Top with ROYAL GLAZE; refrigerate until ready to serve.
16. Cut into slices; refrigerate leftover cake.
17. 8 servings.

eggs, sugar, water, vanilla, flour, cocoa powder hershey, baking powder, salt, syrup hersheys strawberry, gelatin, heavy whipping cream cold

Taken from recipeland.com/recipe/v/chocolate-strawberry-whipped-cr-39595 (may not work)