1 c. all-purpose flour
1/3 c. cocoa
1/3 c. shortening
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
3 eggs
Sugar
Water
1 env. unflavored gelatin
1 med. sized lemon
2 (8 oz.) pkg. cream cheese
1/2 tsp. vanilla extract
Chocolate Wedges (below)
1 sq. semi-sweet chocolate, grated
6 lg. strawberries, halved

Early in day:

1. Preheat oven to 350 degrees. Into large bowl, with mixer at low speed, beat first 6 ingredients, 1 egg, 3/4 cup sugar and 1/2 cup water until mixed. Increase speed to high; beat 2 minutes. Pour batter into greased 9 x 3 inch springform pan; bake 25-30 minutes. Cool cake in pan on wire rack.

2. In small saucepan, sprinkle gelatin over 1/4 cup water; let stand 1 minute. Cook until gelatin is dissolved.

3. Separate remaining 2 eggs. From lemon, grate 1 teaspoon peel and squeeze 1 1/2 teaspoons juice. In large bowl, with mixer at low speed, beat cream cheese, vanilla, lemon juice, yolks and 1/2 cup sugar; beat in gelatin mixture until smooth.

4. In small bowl, with mixer at high speed, beat egg whites to stiff peaks. Fold whites and lemon peel into cream cheese mixture; pour into pan over cake. Cover; refrigerate 3 hours. Prepare Chocolate Wafers.

5. Remove side of pan; cover side of dessert with grated chocolate. Mark dessert into 12 wedges. Garnish with strawberries and chocolate wedges. Makes 12 servings. 390 calories per serving.

Chocolate Wedges: In saucepan over low heat, melt 3 squares semi-sweet chocolate and 1 teaspoon shortening. On 9 inch waxed-paper circle, spread chocolate; refrigerate. Cut chocolate into 12 wedges. Chill.