Recipe - Kathys Chocolate Party Cake

1 cup Boiling Water
1 One half teaspoon Instant Expresso Or
1 tablespoon Instant Coffee Granules
1 Three fourths cup AllPurpose Flour
2 cup Sugar
Three fourths cup Unsweetened Cocoa
2 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
1 cup LowFat Buttermilk
One half cup Egg Substitute
1/3 cup Vegetable Oil
1 teaspoon Vanilla Extract
Baking Spray With Flour
1 Carton Frozen
ReducedCalorie Whipped
Topping; Thawed
2 cup 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 wellblended
(batter will be thin).

Pour batter into 2 9inch 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.

Recipe by: Cooking Light, J/F 98, pg. 166

Posted to recipeludigest by Jill & Joe Proehl jpxtwo@swbell.net on Mar
02, 1998