Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light January 1998

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Recipe Summary test

Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

250 calories; calories from fat 27%; fat 7.4g; saturated fat 2.4g; mono fat 1.6g; poly fat 2.9g; protein 4.3g; carbohydrates 42.2g; fiber 0.8g; iron 1.5mg; sodium 281mg; calcium 54mg.
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