chocoberry torte

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/4 cup vegetable oil
• 1 tablespoon distilled white vinegar
• 1 tablespoon vanilla extract
• 2 cups frozen whipped topping, thawed
• 1 cup sliced fresh strawberries

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour two 8 inch cake pans; set aside.
• in a medium-sized mixing bowl, combine flour, sugar, cocoa, baking soda, and salt. add water, oil, vinegar, and vanilla; beat with a spoon or wire whisk until batter is smooth. divide evenly into prepared pans.
• bake for 22 to 25 minutes, or until toothpick inserted in center comes out clean. remove cakes from oven and place on wire racks to cool for 5 minutes.
• remove from pans and cool completely. place one layer on serving plate; spoon 1 cup non-dairy whipped topping cake layer; top with second layer and remaining whipped topping. before serving, arrange sliced sweetened fruit, well drained, on top of torte. serve.