Sunburst Chocolate Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Sunburst Chocolate Cake
Categories: Cheesecakes, Chocolate
Yield: 12 servings

2/3 c Frozen egg substitute;
-thawed
3/4 c Sugar
1/2 c All-purpose flour
1/3 c Hershey's cocoa
1/2 ts Baking soda
1/4 ts Salt
1/3 c Water
1 ts Vanilla
1 Powdered dessert topping
1/2 c Cold skim milk
11 oz Canned mandarin oranges
3/4 ts Grated orange peel

Heat oven to 375 degrees F. Grease sides and bottom of two
8-inch round baking pans; line bottoms with wax paper. In
small mixer bowl, beat egg substitute on high speed of
electric mixer 3 minutes. Gradually add sugar; continue
beating 2 minutes. Remove from mixer. Stir together flour,
cocoa, baking soda and salt; add alternately with water and
vanilla to egg mixture, folding gently until mixture is
combined. Spread batter evenly in prepared pans. Bake 15 to
17 minutes or until top springs back when touched lightly
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.

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