6 eggs separated 1/2 cup granulated sugar 1/2 cup semi-sweet chocolate pieces melted 3 cups whipped topping 2 cups fresh strawberries chopped Powdered sugar Beat egg whites until foamy then gradually add 1/4 cup granulated sugar and beat until stiff peaks form. Beat egg yolks until thick and lemon- colored then gradually add remaining sugar and blend in chocolate. Fold in 1 cup whipped topping then fold in egg white mixture. Spread mixture evenly into lightly oiled wax paper lined jelly roll pan and bake at 375 for 20 minutes. Loosen sides immediately. Cover with damp towel and chill 15 minutes. Remove towel then sprinkle cake generously with powdered sugar. Invert onto wax paper. Carefully remove wax paper form top. Trim off cake edges. Fold strawberries into remaining whipped topping and spread over cake. Roll up cake starting at narrow end then chill.

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