A chocolate layer cake with a creamy mandarinorange filling and topping.
Recipe: Sunburst ChocolateCake
2 large eggs 3/4 cup granulated sugar 1/2 cup all-purpose flour 1/3 cup unsweetened baking cocoa 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup water 1 teaspoon vanilla extract 1 package non-dairy topping mix (dry) 1/2 cup milk 1 (11-ounce) can Mandarin orange sections 3/4 teaspoon grated orange peel
In a small mixer bowl, beat eggs withan electric mixer on high speed for 3 minutes. Gradually addsugar and continue beating for 2 minutes.
In a bowl stir together flour, unsweetenedbaking cocoa, baking soda, and salt; add alternately with waterand vanilla to the egg mixture, folding gently until the mixtureis combined. Spread the batter evenly into two greased, wax paperlined 9-inch baking pan.
Bake at 350°F (175°C) for 15 to17 minutes or until the top springs back when touched lightlyin the center. Cool for 5 minutes; remove from the pans, andpeel off the wax paper. Cool completely on a wire rack.
Meanwhile, in a small mixer bowl, withan electric mixer at medium speed, beat non-dairy topping mix(dry) with milk until stiff peaks form, about 4 minutes. Reservepart of mandarin orange sections for a garnish; chop the remainingorange segments and gently fold with grated orange peel intothe whipped topping. Place one cake layer on a serving plateand spoon half of the filling on top. Top with the remaininglayer and the remaining filling; garnish with the reserved orangesegments. Cover and refrigerate for 3 hours.
Makes 12 servings.
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