4 large H-E-B Egg Whites
1 1/4 c. H-E-B Sugar
1 c. each: Hill Country Fare 0 Calorie Sweetener and H-E-B The Baker's Scoop Cocoa Powder
2 c. H-E-B Soft Wheat Flour
1 1/2 tsp. each: baking soda & baking powder
1 tsp. salt
1 c. each: H-E-B Half & Half & boiling coffee
3/4 c. H-E-B Extra Light Olive Oil
2 1/2 tsp. H-E-B The Baker's Scoop Vanilla
1/4 c. H-E-B More Fruit Strawberry Spread
2 c. Hill Country Fare Lite Whipped Topping
1 c. sliced strawberries
Heat oven to 350°F. Spray two 8-inch cake pans with cooking spray, line with parchment
paper. Beat egg whites in a large mixing bowl on high speed until soft peaks form. Set as
Combine sugar, sugar replacement, cocoa, flour, baking soda, baking powder and salt in a l
arge mixing bowl. Add half & half, boiling coffee, olive oil and vanilla. Mix on slow spee
d until just blended. Beat on medium 2 minutes. Gently fold batter into beaten egg whites.
Divide batter into prepared pans.
Bake 35 minutes, cool in pans 20 minutes. Remove from pans and cool completely on wire rac
ks. Spread top of first layer with strawberry spread. Add second layer and frost top of ca
ke with whipped topping. Decorate with sliced strawberries if desired.
Calories: 270, Total Fat: 14g, Saturated Fat: 4g, Cholesterol: 5mg, Sodium: 180mg, Carbohy
drates: 37g, Dietary Fiber: 2g, Sugar: 19g, Protein: 3g