Kathy's Chocolate Party Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 2 teaspoons baking soda 
• 0.5 cup egg substitute 
• 1.8 cups flour all-purpose
• 1.5 teaspoons espresso grounds instant
• 1 cup buttermilk low-fat
• 1 teaspoon salt 
• 2 cups strawberries sliced
• 2 cups sugar 
• 0.8 cup cocoa unsweetened
• 1 teaspoon vanilla extract 
• 0.3 cup vegetable oil 
• 1 cup water boiling
• 8 ounce carton whipped topping frozen thawed reduced-calorie

Equipment

• bowl
• oven
• knife
• blender
• measuring cup

Directions

1. Preheat oven to 35
2. Combine water and espresso in a bowl. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 5 ingredients (flour through salt) in a large bowl.
4. 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).
5. Pour batter into 2 (9-inch) round cake pans coated with baking spray.
6. 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.
7. Place 1 cake layer on a plate; spread with 1 cup whipped topping, and top with other cake layer.
8. Spread remaining whipped topping over top of cake. Arrange strawberries on top of cake. Store cake loosely covered in refrigerator.