My H-E-B Texas Life Magazine
4largeH-E-B Egg Whites,
1 1/4c.H-E-B Sugar,
1c. each:Hill Country Fare 0 Calorie Sweetener and H-E-B The Baker's Scoop Cocoa Powder,
2c.H-E-B Soft Wheat Flour,
1 1/2tsp. each:baking soda & baking powder,
1c. each:H-E-B Half & Half & boiling coffee,
3/4c.H-E-B Extra Light Olive Oil,
2 1/2tsp.H-E-B The Baker's Scoop Vanilla,
1/4c.H-E-B More Fruit Strawberry Spread,
2c.Hill Country Fare Lite Whipped Topping,
1Heat 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 aside.
2Combine sugar, sugar replacement, cocoa, flour, baking soda, baking powder and salt in a large mixing bowl. Add half & half, boiling coffee, olive oil and vanilla. Mix on slow speed until just blended. Beat on medium 2 minutes. Gently fold batter into beaten egg whites. Divide batter into prepared pans.
3Bake 35 minutes, cool in pans 20 minutes. Remove from pans and cool completely on wire racks. Spread top of first layer with strawberry spread. Add second layer and frost top of cake with whipped topping. Decorate with sliced strawberries if desired.
Calories: 270, Total Fat: 14g, Saturated Fat: 4g, Cholesterol: 5mg, Sodium: 180mg, Carbohydrates: 37g, Dietary Fiber: 2g, Sugar: 19g, Protein: 3g