Like chocolate cake with strawberries? Then you'll love this moist chocolate cake with strawberry inside. The secret is a strawberry whipped cream filling to die for. Perfect for a picnic or an ideal ending to a holiday meal as well.
Heat oven to 375°F. Grease 15-1/2x10-1/2x1-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 granulated 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 cake onto wire rack covered with wax paper. Cool completely.
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.
Use milk chocolate chips for a milder chocolate glaze.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.