Ingredients:
- 1 cup sugar*
- 1 cup all-purpose flour
- 1/3 cup HERSHEY'S Cocoa
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 cup nonfat milk
- 1/4 cup frozen egg substitute, thawed
- 1/4 cup canola oil or vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- Powdered sugar
- 1 teaspoon freshly grated orange peel
- 1-1/2 cups frozen light non-dairy whipped topping, thawed
- 42 fresh strawberries or raspberries(optional)
- *To reduce calories, replace up to half the sugar with an equivalent amount of sucralose sugar substitute. Reduce baking time about 3 minutes.
Directions:
1. Heat oven to 350°F. Line bottom of 13x9x2-inch baking pan with wax paper.
2. Stir together sugar, flour, cocoa, baking powder and baking soda in large bowl. Add milk, egg substitute, oil and vanilla; beat on medium speed of mixer 2 minutes. Add water; stirring with spoon until well blended. Pour batter into prepared pan.
3. Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean. With knife or metal spatula, loosen cake from edges of pan. Place towel on wire rack; sprinkle lightly with powdered sugar. Invert cake on towel; peel off wax paper. Cool completely. Invert cake, right side up, on cutting board. Cut cake into small rectangles (about 2x1-1/4 inches).
4. Stir orange peel into whipped topping; drop spoonful of topping on each piece of cake. Garnish with strawberry or raspberry, if desired. Store cake, covered, at room temperature. 42 pieces.
No comments:
Post a Comment