Directions (continued)

• cooking spray; line with waxed paper. Spray the paper with cooking
• spray and dust with flour; set aside. Sift the flour, cocoa, baking
• soda and salt together three times.
• Beat egg whites on medium speed until soft peaks form. Gradually beat
• in sugar, about 2 tablespoons at a time, on high until stiff glossy
• peaks form and sugar is dissolved. Combine coffee and extracts. Fold
• dry ingredients into egg mixture alternately with coffee mixture.
• Spread into prepared pans. Bake at 375° for 10-15 minutes or
• until a toothpick inserted near the center comes out clean. Cool for
• 10 minutes before removing from pans to wire racks. Gently peel off
• waxed paper. Cool completely.
• In a bowl, gently mash the strawberries; stir in almond extract. Fold
• in whipped topping. Place one cake layer on a serving platter; top
• with half of the filling. Repeat layers. Top with remaining cake
• layer.
• In a small bowl, beat cream until it begins to thicken. Combine
• confectioners' sugar and cocoa; add to cream. Beat until stiff peaks
• form. Frost top of cake. Garnish with almonds and strawberries.
• Chill for at least 1 hour before cutting. Refrigerate leftovers.
• Yield: 12 servings.