Choco Light Mousse Torte
|Corn oil||2⁄3 Cup (10.67 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|Frozen egg substitute||3⁄4 Cup (12 tbs), thawed|
|Vanilla extract||1 1⁄2 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Cocoa/European style cocoa||3⁄4 Cup (12 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Skim milk||1 1⁄3 Cup (21.33 tbs)|
Preheat oven to 350°F.
Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil; spray foil with nonstick vegetable cooking spray and flour.
In large bowl, beat corn oil spread and sugar until well blended.
Add egg substitute and vanilla; beat well.
Stir together flour, cocoa, baking powder and baking soda; gradually add to sugar mixture, beating until well blended.
Spread batter into prepared pan and bake 15-20 minutes or until toothpick inserted in center comes out clean.
Prepare Choco-Light Mousse Filling.
Cool cake in pan 10 minutes.
Invert onto wire rack; remove foil.
Trim edges; cut cake crosswise into 4 equal pieces, each about 9x 3 1/2 inches.
Place one layer on serving plate; spread with about 1/2 cup filling.
Repeat with 2 more layers; pipe or spread fourth layer with remaining filling.
Refrigerate until ready to serve.