---------- 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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