Sunburst chocolate cake

12 Servings

Ingredients

Quantity Ingredient
⅔ cup Frozen egg substitute, thawe
¾ cup Sugar
½ cup All-purpose flour
⅓ cup Hershey's cocoa
½ teaspoon Baking soda
¼ teaspoon Salt
⅓ cup Water
1 teaspoon Vanilla
1 Powdered dessert topping
½ cup Cold skim milk
11 ounces Canned mandarin oranges
¾ teaspoon Grated orange peel

Directions

Heat oven to 375 degrees F. Grease sides and bottom of two 8-inch round baking pans; line bottoms with wax paper. In small mixer bowl, beat egg substitute on high speed of electric mixer 3 minutes. Gradually add sugar; continue beating 2 minutes. Remove from mixer. Stir together flour, cocoa, baking soda and salt; add alternately with water and vanilla to egg mixture, folding gently until mixture is combined. Spread batter evenly in prepared pans. Bake 15 to 17 minutes or until top springs back when touched lightly in center. Cool 5 minutes; remove from pans and peel off paper.

Cool completely on wire rack. Prepare Citrus Filling. In small mixer bowl, beat topping with mix with milk until stiff peaks form, about 4 minutes.

Reserve ½ cup orange segments for garnish; set aside. Cut remaining segments into thirds; gently fold with orange peel into topping. To assemble, place one cake layer on serving plate; spoon half of Citrus Filling onto layer. Top with remaining layer and Citrus Filling; garnish with reserved orange segments. Cover; refrigerate several hours. Nutrition (per serving): 117 calories Total Fat 2 g (15% of calories) Source: Hershey Foods Corporation, Light & Lucious Chocolate Desserts Posted to MC-Recipe Digest V1 #524 by Nancy Berry <nlberry@...> on Mar 19, 1997

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