CHOCOLATE CAKE FINGERS

1 cup sugar

1 cup all purpose flour

1/3 cup cocoa

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 cup skim milk

1/4 cup frozen egg substitute, thawed

1/4 cup canola or vegetable oil

1 teaspoon vanilla extract

1/2 cup boiling water

Powdered sugar

1 teaspoon freshly grated orange peel

1 1/2 cups frozen light non-dairy whipped topping, thawed

Heat oven to 350 degrees. Line bottom of 13 by 9 by 2 inch baking pan with wax paper. In large mixer bowl, stir together sugar, flour, cocoa, baking powder and baking soda. Add milk, egg substitute, oil and vanilla; beat on medium speed of electrix mixer 2 minutes. Stir in boiling water (batter will be thin.)

Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean. With knife or metal spatula, loosen cake from edges of pan. Place clean, lint-free dishtowel on wire rack; sprinkle lightly with powdered sugar. Invert cake on towel; peel off wax paper. Cool completely. Invert cake, right side up, on cutting board. Cut cake into small rectangles about 2 by 1 1/4 inches. Stir orange peel into whipped topping; spoon dollop on each piece of cake. Garnish as desired. Store ungarished cake, covered, at room temperature.

makes 42 pieces

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