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

Preparation

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.

Nutritional Information

Calories:

250 (27% from fat)

Fat:

7.4g (sat 2.4g,mono 1.6g,poly 2.9g)

Protein:

4.3g

Carbohydrate:

42.2g

Fiber:

0.8g

Cholesterol:

0.0mg

Iron:

1.5mg

Sodium:

281mg

Calcium:

54mg