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Home > Recipes > Chocolate Strawberry Whipped Cream Cake

Chocolate Strawberry Whipped Cream Cake Recipe

Chocolate Strawberry Whipped Cream Cake
  • Expert

Find Similar Recipes:

Cakes x Frostings x Expert x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x HERSHEY’S Cocoa x HERSHEY’S SPECIAL DARK Cocoa x
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Prep Time:
30 Minutes
Skill Level:
Advanced

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Nutrition Information

Serving Size: 1/8 of recipe
Servings per Recipe: 8

  Amount Per Serving %DV *
Calories 430 -
Calories from Fat 0 -
Total Fat 21g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 130mg 0% DV
Sodium 220mg 0% DV
Total Carbohydrates 55g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 6g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon baking powder
  • ROYAL GLAZE (recipe follows)
  • STRAWBERRY WHIPPED CREAM FILLING (recipe follows)
  • 3/4 cup all-purpose flour
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • Powdered sugar

Directions

1. 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. 8 to 10 servings.

STRAWBERRY WHIPPED CREAM FILLING: 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.

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.

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