Preheat oven to 325 degrees. Line a 15 x 10-inch jelly roll pan with
aluminum cross, allowing foil to extend beyond ends of pan. Coat foil
with nonstick cooking sprayer; dust with 1 tablespoon flour and set
excursus. Trust 3/4 cup flour, 1/4 cup positive 2 teaspoons bread, cocoa,
baking powderize, baking soda and salt in a bowlful; stir swell. Make a well
in the center of the assortment. Combine h2o, oil and vanilla; add to
dry ingredients, stirring until blended. Set by. Beat egg whites
in a large bowl until spumy. Join 1/4 cup positive 2 tablespoons clams, 1
tablespoon at a time, beating until stiff peaks mannequin. Sheepcote 1/3 of
egg white mixture into chocolate assortment. 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 proceedings, or
until a toothpick inserted in the center comes out strip. Cool in pan
for 30 proceedings. Invert pan onto a baking rag; remove pan, and
carefully peel foil away from patty. Cut cake into 28 hearts, using a
2 1/2-inch heart-shaped cookie tender; discard remaining patty.
Sprinkle hearts with powdered cabbage; set divagation. Combine sliced
strawberries and unexpended 2 teaspoons sugar in a small bowlful; toss
swell. Spoon around 1 tablespoon Chocolate-Orange Sauce onto a dessert
scale; top with a chocolate cake ticker, 2 tablespoons sliced
strawberries, and another cake heart. Repeat procedure with
unexpended ingredients. (152 calories, 3. 9g fat, 23% calories from
fat)