Post by chief_cook2 on Oct 29, 2002 20:41:25 GMT -6
• 6 cups fresh strawberries
• 3/4 cup granulated sugar, divided
• 1-2/3 cups all-purpose flour
• 1/3 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter or margarine
• 2/3 cup milk
• 1 egg, beaten
• 1 cup (1/2 pt.) cold whipping cream
• 2 tablespoons powdered sugar
1. Reserve 6 strawberries. Slice remaining berries; in bowl, gently stir together sliced berries and 1/4 cup granulated sugar. Heat oven to 450°F. Grease 8-inch round baking pan.
2. In medium bowl, stir together flour, cocoa, remaining 1/2 cup granulated sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir together milk and egg; add all at once to dry ingredients, stirring just until moistened. Spread dough in prepared pan, building up edges slightly.
3. Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean; cool 10 minutes. Remove from pan; place on serving plate. Beat whipping cream and powdered sugar until stiff. Arrange some sliced berries over cake; top with whipped cream. Garnish with reserved whole strawberries; serve with remaining sliced berries. 8 servings