Yield: 16 Servings
|1 cup||Boiling Water|
|1½ teaspoon||Instant Expresso Or|
|1 tablespoon||Instant Coffee Granules|
|1¾ cup||All-Purpose Flour|
|¾ cup||Unsweetened Cocoa|
|2 teaspoons||Baking Soda|
|1 teaspoon||Baking Powder|
|1 cup||Low-Fat Buttermilk|
|½ cup||Egg Substitute|
|⅓ cup||Vegetable Oil|
|1 teaspoon||Vanilla Extract|
|Baking Spray With Flour|
|1||Carton Frozen Reduced-Calorie Whipped Topping; Thawed|
|2 cups||Strawberries; Sliced|
Preheat oven to 350 degrees. Combine water and expresso in a bowl. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Combine espresso mixture, buttermilk, egg substitute, oil, and vanilla; add to sugar mixture, beating at medium speed of a mixer until well-blended (batter will be thin).
Pour batter into 2 9-inch round cake pans coated with baking spray. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans 10 minutes, and remove from pans. Cool layers completely on wire racks.
Place 1 layer cake on a plate; spread with 1 cup whipped topping, and top with other cake layer. Spread remaining whipped topping over top of cake.
Arrange strawberries on top of cake. Store cake loosely covered in refridgerator.
Recipe by: Cooking Light, J/F 98, pg. 166 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 02, 1998