Strawberry-Filled Chocolate Jelly Roll

Heat the oven to 375 degrees F. Line the jelly roll pan, 15 1/2 inches x 10 1/2 inches, with waxed paper. Grease the paper.

Stir together the flour, cocoa, baking powder and salt. Set aside.

In a small mixer bowl, beat the eggs on high speed for about 5 minutes or until very thick and lemon colored.

Pour the eggs into a large mixer bowl. Gradually beat in the granulated sugar. On low speed, blend in the water and vanilla. Gradually add the flour mixture, beating just until the batter is smooth.

Pour into prepared pan, spreading the batter to the corners. Bake for 12 to 15 minutes or until a wooden toothpick inserted in the center comes out clean.

Loosen the cake from the edges of the pan. Invert on a towel sprinkled with confectioners' sugar. Very carefully remove the waxed paper. Trim off the stiff edges if necessary.

While the cake is hot, roll the cake and towel from the narrow end. Cool on a wire rack. Once the cake is cooled, proceed with the strawberry filling.

For Strawberry Filling: About 1 hour before serving, beat whipping cream and confectioners' sugar in a well chilled bowl until stiff.

Spread on the cooled unrolled cake. Arrange sliced fresh strawberries over the whipped cream. Roll the cake up. Sprinkle with additional confectioners' sugar. Chill.