Ingredientsservings 284 cals
- 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.
Per Serving: 284 calories; 10.9 g fat; 44.9 g carbohydrates; 3 g protein; 0 mg cholesterol; 274 mg sodium. Full nutrition
ReviewsRead all reviews 9
This was incredibly simple, yet moist and delicious. I made the recipe exactly as directed, but also added a good smearing (perhaps 1/4 cup) of seedless raspberry preserves between the layers. ...
This was very good. I served it for a church function at my house and I decorated it with cool whip and strawberries, kiwis, and mandarin oranges. Everyone was really impressed at how pretty it ...
A very pretty torte and it tastes good too. I used strawberries on top...might consider using them on the middle layer also.
Easy to make, and looks great with fresh berries on top. I used raspberries and the cake looked great! My cake turned out a tad dry, but likely my oven probably required less time than the 22 mi...
This cake disappeared from the fridge instantaneously. Everyone loved it! Although, I only used one cup of whipped topping because I thought two is too much, but I was wrong. The thicker the whi...