Kathy's Chocolate Party Cake

Cooking Light
16 servings (serving size: 1 slice)


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1 cup boiling water
1 1/2 teaspoons instant espresso or 1 tablespoon instant coffee granules
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup low-fat buttermilk
1/2 cup egg substitute
1/3 cup vegetable oil
1 teaspoon vanilla extract
Baking spray with flour
1 (8-ounce) carton frozen reduced-calorie whipped topping, thawed
2 cups sliced strawberries


Preheat oven to 350°.

Combine water and espresso in a bowl. Lightly spoon flour into dry measuring cups; 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° 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 cake layer 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 refrigerator.

Created date

January 1998

Nutritional Information

Calories 250
Caloriesfromfat 27 %
Fat 7.4 g
Satfat 2.4 g
Monofat 1.6 g
Polyfat 2.9 g
Protein 4.3 g
Carbohydrate 42.2 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 281 mg
Calcium 54 mg