Chocolate Cake Fingers
|Frozen non dairy whipped topping||1 1⁄2 Cup (24 tbs), thawed|
|All purpose flour||1 Cup (16 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Freshly grated orange peel||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Boiling water||1⁄2 Cup (8 tbs)|
|Powdered sugar||1 Tablespoon|
|Skim milk||1⁄2 Cup (8 tbs)|
|Cocoa||1⁄3 Cup (5.33 tbs) (Hershey's)|
|Canola oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Frozen egg substitute||1⁄4 Cup (4 tbs), thawed|
|Baking powder||3⁄4 Teaspoon|
|Baking soda||3⁄4 Teaspoon|
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.
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.