3 c. plus 2 tbsp. flour
Sweetener to equal 20 tsp. sugar
1/4 c. plus 2 tbsp. unsweetened cocoa
2 tsp. baking powder
1 tsp. salt
2 c. cold water
2 tbsp. cider vinegar
2 tsp. chocolate syrup
2 tsp. vanilla
3/4 c. butter
1/3 c. plus 1 tbsp. sugar
2 tsp. oil
1 1/4 c. whipped topping
2 1/2 c. fresh or frozen strawberries

Preheat oven to 350 degrees. Use a 12-cup Bundt pan. In a medium bowl mix the first 5 ingredients; set aside. In another bowl mix water, vinegar, syrup, and vanilla; set aside. In a large mixing bowl cream butter, sugar, and oil. Add dry and wet ingredients you have set aside alternately. Beat after each addition.

Pour into sprayed pan. Bake 40 minutes or test for doneness. Let cool 15 minutes. Remove from pan and cool completely. Serve with Cool Whip and strawberries.

GERMAN CHOCOLATE ICING:

1 can milnot
2 eggs
1 c. sugar
1 stick butter
1 c. coconut
1 c. chopped nuts

Beat sugar and eggs. Add milk; mix into sugar. Cook on low heat; add the other ingredients. Cook until bubbly and thickened. Cool slightly. Put on a cooled cake.