Chocolate Ladyfinger Cake

Ingredients and Instructions

Serving Size: 9

Preparation Time: 0:20

1 cup sugar

3/4 cup Dutch process cocoa

1/4 cup cornstarch

1/4 teaspoon salt

2 cups skim milk

2 squares semisweet chocolate (1-ounce) coarsely chopped

3 tablespoons stick margarine

1 1/2 cups frozen reduced-calorie whipped topping, thawed

23 ladyfingers

1/4 cup Grand Marnier or other orange flavored liquer

1 tablespoon powdered sugar

Orange slices (optional)

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.

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