1/4 c. butter
4 lg. eggs
1/4 c. sugar
2/3 c. pancake mix
3 tbsp. cocoa
1 tsp. vanilla

Grease a 10 x 15 inch jelly roll pan, then line with waxed paper; reverse the paper, greased side up. Sprinkle with flour. Preheat oven to 400 degrees. Melt butter and set aside. Beat eggs in mixing bowl until light and foamy. Gradually beat in sugar. Combine pancake mix and cocoa; fold into eggs alternately with melted butter and vanilla to make batter. Pour batter into pan. Bake 12 minutes or just until puffed and set. Immediately turn out on a towel well sprinkled with confectioners' sugar. Remove waxed paper. Roll cake in towel to cool.

FILLING:

3 c. sweetened whipped cream or whipped topping
1 pt. whole strawberries

Unroll cake; spread with cream, more thickly on 1 side. Line berries along one side. Roll up cake, starting with berries. Place, seam down, on tray. Top with remaining cream, berries. Refrigerate until serving.