2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups sugar
3/4 cup unsweetened cocoa
2/3 cup vegetable oil
1 cup hot coffee
1 cup buttermilk
3 (8-oz.) pkg. cream cheese, softened
1/2 cup unsalted butter, softened
1 cup powdered sugar
3/4 cup strawberry preserves
1 teaspoon vanilla extract
2 cups fresh strawberries, quartered or sliced
1. Heat oven to 350°F. Coat 13x9-inch baking pan with cooking spray; dust with flour, tapping out excess. Whisk flour, baking soda and salt in medium bowl.
2. Beat sugar, cocoa, oil and egg in large bowl at medium speed 30 seconds or until blended. At low speed, beat in flour mixture in 3 parts alternately with coffee, beginning and ending with flour mixture. Slowly beat in buttermilk. Pour into pan; gently tap on counter to eliminate air bubbles.
3. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
4. Beat cream cheese and butter in large bowl at medium speed 2 minutes or until light and creamy. At low speed, slowly add powdered sugar; beat 1 minute. Add preserves and vanilla; beat 1 minute or until light and fluffy. Spread icing over top of cake; decorate with strawberries. Store in refrigerator.
PER SERVING: 520 calories, 30.5 g total fat (14 g saturated fat), 6.5 g protein, 58 g carbohydrate, 75 mg cholesterol, 470 mg sodium, 2.5 g fiber