Ingredients
- 11 mandarin oranges (canned)
- 8 round baking pans
- 1 powdered dessert topping
- 160 gr egg substitute (frozen)
- 150 gr sugar
- 120 ml skim milk (cold)
- 80 ml water
- 65 gr all purpose flour
- 28 gr hersheys cocoa
- 4 gr vanilla
- 2 gr baking soda
- 2 gr orange peel (grated)
- 1 gr 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 half 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. ----
