• 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


  • 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.

Nutritional Information

Amount Per Serving  Calories: 284 | Total Fat: 10.9g | Cholesterol: 0mg Powered by ESHA Nutrient Database Nutritional Information Chocoberry Torte Servings Per Recipe: 9 Amount Per Serving Calories: 284

  • Total Fat: 10.9g
  • Cholesterol: 0mg
  • Sodium: 275mg
  • Total Carbs: 44.9g
  •     Dietary Fiber: 1.7g
  • Protein: 3g