Preheat oven to 350°F. Spray 9 inch round cake pan lined bottom wax paper, spray paper with baking spray or brush with melted butter.

Melt 1/2 cup of the margarine or butter, 1 cup of chocolate chips and cocoa in a 3 quart saucepan over low heat. Stir occasionally. When melted, remove from heat and set aside to cool for 5 minutes. Stir in sugar, eggs, vanilla and salt. Add flour and stir just til blended. Spread into buttered cake pan.

Bake 25 minutes or til toothpick inserted in center comes out almost clena. Cool 15 min on wire rack, remove from pan and cool.

Meanwhile, bring cream just to a boil in a 1 quart saucepan. Remove from heat, then stir in the remaining 1/2 cup of chips (and 2 tsp). Spread til melted. Let cool to thicken, stirring occasionally.

Place rack with cake on wax paper, then spread chocolate mixture onto top of cake, leveling with a spatula or the back of a spoon.

Refrigerate til firm, about 1 hour. If desired, top the cake with sliced strawberries in light syrup.