1 c Boiling Water
1 1/2 ts Instant Expresso Or
1 tb Instant Coffee Granules
1 3/4 c All-Purpose Flour
2 c Sugar
3/4 c Unsweetened Cocoa
2 ts Baking Soda
1 ts Baking Powder
1 ts Salt
1 c Low-Fat Buttermilk
1/2 c Egg Substitute
1/3 c Vegetable Oil
1 ts Vanilla Extract
Baking Spray With Flour
1 Carton Frozen
-Reduced-Calorie Whipped
-Topping; Thawed
2 c Strawberries; Sliced
Preheat oven to 350 degrees. Combine water and expresso in a bowl. Lightly
spoon flour into dry measuring cups and 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 degrees 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 layer cake 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
refridgerator.
Yields
16 Servings