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Chocolate Dream Cake
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
16  People


Recipe makes 16 Servings

4 large Eggs, whites only
1 1/4 cup(s) H-E-B Pure Cane Sugar
1 cup(s) Hill Country Fare 0 Calorie Sweetener
1 cup(s) H-E-B Baker's Scoop Cocoa Powder
2 cup(s) Hodgson Mill Whole Wheat Pastry Flour
1 1/2 Tsp Hill Country Fare Baking Soda
1 1/2 Tsp H-E-B Baking Powder
1 Tsp kosher salt
1 cup(s) H-E-B Half & Half
1 cup(s) H-E-B Instant Coffee, boiling coffee
3/4 cup(s) H-E-B Extra Light Olive Oil
2 1/2 Tsp H-E-B Baker's Scoop Vanilla
1/4 cup(s) H-E-B More Fruit Strawberry Spread
2 cup(s) Hill Country Fare Lite Whipped Topping
1 cup(s) strawberries, sliced
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Heat oven to 350°F.
Spray two 8-inch cake pans with nonstick spray and line with parchment paper.
Beat egg whites in a large mixing bowl on high speed until soft peaks form. Set aside.
Combine sugar, sugar replacement, cocoa, flour, baking soda, baking powder and salt in a large mixing bowl.
Add half-and-half, boiling coffee, olive oil and vanilla. Mix on slow speed until just blended.
Beat on medium 2 minutes and gently fold batter into beaten egg whites.
Divide batter into prepared pans.
Bake for 35 minutes.
Remove from oven and allow cakes to cool in pans for 20 minutes.
Remove cake 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.



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