Ingredients
- 11 mandarin oranges (canned)
- 8 round baking pans
- 1 powdered dessert topping
- 5/8 c egg substitute (frozen)
- 3/4 c sugar
- 1/2 c skim milk (cold)
- 3/8 c water
- 1/2 c all purpose flour
- 3/8 c hersheys cocoa
- 1 ts vanilla
- 1/2 ts baking soda
- 3/4 ts orange peel (grated)
- 1/4 ts salt
in center. Cool 5 minutes; remove from pans and peel off paper. Cool completely on wire rack. Prepare Citrus Filling. In small mixer bowl, beat topping with mix with milk until stiff peaks form, about 4 minutes. Reserve 1/2 cup orange segments for garnish; set aside. Cut remaining segments into thirds; gently fold with orange peel into topping. To assemble, place one cake layer on serving plate; spoon half of Citrus Filling onto layer. Top with remaining layer and Citrus Filling; garnish with reserved orange segments. Cover; refrigerate several hours. ----
