Chocoberry Torte Recipe
- 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
- 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 onto cake layer; top with second layer and remaining whipped topping. Before serving, arrange sliced sweetened fruit, well drained, on top of torte. Serve.
