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Chocolate Cake Fingers

Healthycooking's picture
  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.
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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3029 Calories from Fat 1270

% Daily Value*

Total Fat 143 g220.1%

Saturated Fat 34.6 g173%

Trans Fat 0.2 g

Cholesterol 3.5 mg1.2%

Sodium 1752.7 mg73%

Total Carbohydrates 457 g152.4%

Dietary Fiber 30.5 g121.9%

Sugars 269.5 g

Protein 39 g78.8%

Vitamin A 3.3% Vitamin C 13.8%

Calcium 59.8% Iron 103.4%

*Based on a 2000 Calorie diet

Chocolate Cake Fingers Recipe