INGREDIENTS

INSTRUCTIONS

Preheat oven to 325 degrees.  Line a 15 x 10-inch jelly roll pan with
aluminum foil, allowing foil to extend beyond ends of pan. Coat foil with
nonstick cooking spray; dust with 1 tablespoon flour and set aside. Combine
3/4 cup flour, 1/4 cup plus 2 teaspoons sugar, cocoa, baking powder, baking
soda and salt in a bowl; stir well. Make a well in the center of the
mixture. Combine water, oil and vanilla; add to dry ingredients, stirring
until blended.  Set aside. Beat egg whites in a large bowl until foamy. Add
1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until
stiff peaks form.  Fold 1/3 of egg white mixture into chocolate mixture.
Carefully fold in remaining egg whites and 1/4 cup flour. Spoon batter into
prepared pan, spreading evenly to the sides of the pan. Bake for 25
minutes, or until a toothpick inserted in the center comes out clean. Cool
in pan for 30 minutes. Invert pan onto a baking sheet; remove pan, and
carefully peel foil away from cake. Cut cake into 28 hearts, using a 2
1/2-inch heart-shaped cookie cutter; discard remaining cake. Sprinkle
hearts with powdered sugar; set aside. Combine sliced strawberries and
remaining 2 teaspoons sugar in a small bowl; toss well. Spoon about 1
tablespoon Chocolate-Orange Sauce onto a dessert plate; top with a
chocolate cake heart, 2 tablespoons sliced strawberries, and another cake
heart.  Repeat procedure with remaining ingredients. (152 calories, 3. 9g
fat, 23% calories from fat)
Recipe By     : Cooking Light, Guilt-Free Desserts
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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