2/3 c Frozen egg substitute, thawe
3/4 c Sugar
1/2 c All-purpose flour
1/3 c Hershey’s cocoa
1/2 ts Baking soda
1/4 ts Salt
1/3 c Water
1 ts Vanilla
1 Powdered dessert topping
1/2 c Cold skim milk
11 oz Canned mandarin oranges
3/4 ts Grated orange peel
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 1/2 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)
Yields
12 Servings