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Kathy's Chocolate Party Cake

Yield 16 servings (serving size: 1 slice)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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).

  3. 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.

  4. 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.