Chocoberry Torte

Name: Chocoberry Torte
Ingredients: 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

11 ingredients

4 steps

Ingredients

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

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans; set aside.
2

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.
3

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.
4

Remove from pans and cool completely. Place one layer on serving plate; spoon 1 cup non-dairy whipped topping onto cake layer; top with second layer and remaining whipped topping. Before serving, arrange sliced sweetened fruit, well drained, on top of torte. Serve.