Strawberry Almond Chocolate Layer Torte

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“The recipe is from Light and Tasty’s June/July 2005 issue. I haven’t tried it yet, but I am posting it here for safekeeping :-) When I do make it, I’ll use real whipped cream instead of the whipped topping called for in the recipe. It does seem like a bit of a fuss to make, but the picture in the magazine sure looks tempting!”
1hr 5mins
12 slices

Ingredients Nutrition


  1. Coat the bottom of three 9-inch cake pans with nonstick cooking spray and line with waxed paper; coat paper with cooking spray and dust with a little flour.
  2. Let egg whites stand in mixing bowl at room temperature for 30 minutes. Beat on medium speed until soft peaks form.
  3. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
  4. Combine coffee and extracts.
  5. Sift flour, cocoa, soda, and salt together three times.
  6. Fold coffee mixture and flour mixture alternately into egg mixture.
  7. Spread batter into prepared pans and bake for 10-15 minutes at 375 degrees, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in pan before inverting onto wire racks, peeling off paper, and cooling completely.
  8. Gently mash strawberries in a mixing bowl; stir in almond extract and fold in whipped topping.
  9. Place one cake layer on serving platter and top with half of filling; repeat layers and top with remaining cake layer.
  10. Beat cream in small mixing bowl until it begins to thicken.
  11. Combine powdered sugar and cocoa, add to cream, and beat until stiff peaks form.
  12. Frost top of cake with whipped cream, and garnish with almonds and sliced strawberries; chill for at least one hour before serving and refrigerate any leftovers.

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