Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Dutch process cocoa has less acidity than regular cocoa, and it gives the pudding mixture a smoother chocolate flavor.

Recipe by Cooking Light June 1995

Gallery

Howard L. Puckett; Styling: Cindy Manning Barr

Recipe Summary

Yield:
9 servings (serving size: 1 slice of cake and 3 tablespoons topping)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 ladyfinger 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.

Nutrition Facts

287 calories; calories from fat 28%; fat 9g; saturated fat 3.8g; mono fat 3g; poly fat 1.9g; protein 4.8g; carbohydrates 45.5g; fiber 0.1g; cholesterol 27mg; iron 1.5mg; sodium 159mg; calcium 90mg.
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