1 1/2 cups margarine, melted
1 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
1/4 cup unsweetened cocoa syrup
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup fresh strawberries
1/2 cup white sugar
1/2 cup butter
2 eggs
1 1/2 cups margarine, melted
1 cup packed light brown sugar
1 egg
1 (18.25 ounce) package vanilla wafers
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.
In a large bowl, cream together the margarine, 1 1/2 cups flour, and cocoa powder. Beat in the sifted ingredients until well blended. Combine the brown sugar and 1 cup melted margarine. Fold in the strawberries and white sugar; stir into the creamed mixture with the butter, eggs and 1 cup margarine. Spread evenly into the prepared pan.
Bake for 35 to 45 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. Cool in pan on wire rack, and frost with buttercream frosting, strawberry preserves or raspberry preserves.
To make the frosting: In a large bowl, mix the margarine, brown sugar, egg, 1 cup margarine, and brown sugar until smooth. Beat in the strawberries, then spread over top of cake. Frost with raspberry preserves or raspberry preserves.