Chocolate Cake Fingers Recipe
Ingredients
| Granulated Sugar | 1 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| 1/3 cup HERSHEY'S Cocoa | ||
| Baking powder | 3/4 Teaspoon | |
| Baking soda | 3/4 Teaspoon | |
| Skim milk | 1/2 Cup (16 tbs) | |
| Egg substitute | 1/4 Cup (16 tbs), frozen | |
| 1/4 cup canola oil or vegetable oil | ||
| Vanilla extract | 1 Teaspoon | |
| 1/2 cup boiling water Powdered sugar | ||
| Orange peel | 1 Teaspoon, freshly grated | |
| 1 1/2 cups thawed frozen nondairy whipped topping | ||
Directions
Heat oven to 350°F.
Line bottom of 13 x 9 inch baking pan with waxed paper.
In large mixer bowl, stir together granulated sugar, flour, cocoa, baking powder and baking soda.
Add milk, egg substitute, oil and vanilla; beat on medium speed of electric mixer 2 minutes.
Add water, stirring with spoon until well blended.
Pour batter into prepared pan.
Bake 16 to 18 minutes or until wooden toothpick inserted in center comes out clean.
Place towel on wire rack; sprinkle with powdered sugar.
Invert cake on towel; peel off waxed paper.
Turn cake right side up.
Cool completely.
Cut cake into 42 small rectangles
Stir orange peel into whipped topping; spoon dollop on each piece of cake.
Garnish with strawberry or raspberry, if desired.
Line bottom of 13 x 9 inch baking pan with waxed paper.
In large mixer bowl, stir together granulated sugar, flour, cocoa, baking powder and baking soda.
Add milk, egg substitute, oil and vanilla; beat on medium speed of electric mixer 2 minutes.
Add water, stirring with spoon until well blended.
Pour batter into prepared pan.
Bake 16 to 18 minutes or until wooden toothpick inserted in center comes out clean.
Place towel on wire rack; sprinkle with powdered sugar.
Invert cake on towel; peel off waxed paper.
Turn cake right side up.
Cool completely.
Cut cake into 42 small rectangles
Stir orange peel into whipped topping; spoon dollop on each piece of cake.
Garnish with strawberry or raspberry, if desired.
Chef
