Chocolate Ladyfinger Cake

9 servings

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Chocolate Ladyfinger Cake Ingredients

1 c Sugar	3 tb Stick margarine
3/4 c Dutch process cocoa	1 1/2 c Frozen reduced-calorie
1/4 c Cornstarch	23 Ladyfingers
1/4 ts Salt	1/4 c Grand Marnier or other
2 c Skim milk	; liqueur
2 Squares semisweet chocolate;	1 tb Powdered sugar
; (1-ounce)	Orange slices; (optional)

Instructions for Chocolate Ladyfinger Cake

Dutch process cocoa has less acidity than regular cocoa, and it gives the pudding mixture a smoother chocolate flavor. Combine the first 4 ingredients in a large saucepan. Gradually add skim milk, stirring with a wire whisk until blended. Add the chopped chocolate; bring to a boil over medium heat, and cook for 1 minute, stirring constantly. Add the margarine, and cook for 1 minute, stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 10 minutes or until the chocolate mixture cools to room temperature, stirring occasionally. Remove pan from ice. Spoon 1/2 cup chocolate mixture into a small bowl, and gently fold in whipped topping. Cover and chill chocolate-whipped topping mixture. Set aside the remaining chocolate mixture. Line a 9 x 5-inch loaf pan with heavy-duty plastic wrap, allowing wrap to extend over edge of pan. Split ladyfingers in half lengthwise. Arrange 9 ladyfinger halves lengthwise in 3 rows, rounded side down, in a single layer in bottom of pan. Brush 1 tablespoon Grand Marnier over ladyfingers in pan. Spread about 1/2 cup chocolate mixture over the ladyfinger layer. Repeat procedure 3 more times with the remaining ladyfingers, Grand Marnier, and chocolate mixture, ending with ladyfingers (1 lady finger half will be left over). Cover; chill for at least 8 hours. Uncover and invert the pan onto a serving platter; remove the plastic wrap. Sprinkle with powdered sugar. Serve cake with chocolate-whipped topping mixture. Garnish each serving with an orange slice, if desired. S: 9 servings (serving size: 1 slice of cake and 3 tablespoons topping). Nutritional Information: CALORIES 287 (28% from fat); PROTEIN 4.8g; FAT 9g (sat 3.8g, mono 3g, poly 1.9g); CARB 45.5g; FIBER 0.1g; CHOL 27mg; IRON 1.5mg; SODIUM 159mg; CALC 90mg SOURCE: Cooking Light YEAR: 1995 ISSUE: June PAGE: 70 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: CakeCuisine: Uncategorized

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