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.
This cake was amazing! I made it for my mother in laws birthday. It looks so pretty and light on the outside with the cool whip and strawberries. Everyone was surprised when we cut it and their was moist chocolate cake inside. I tried to use regular cooking spray because I was out of the baking stuff and the cake was pretty stuck in there. Came out ok but if I made it again I would use the right kind.
This recipe is awesome! I did add one egg and an egg white as suggested previously instead of egg substitute and also frosted the cake with the Chocolate Cream Cream Frosting recipe from CL. For decoration I topped the cake with strawberries. I made it for my sister's birthday...Everyone raved about it!
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