Kathy's Chocolate Party Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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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 |
Directions:
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.
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