The best delicious Chocolate Ladyfinger Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Ladyfinger Cake recipe today!
Hello my friends, this Chocolate Ladyfinger Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Ladyfinger Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Ladyfinger Cake.
What Makes This Chocolate Ladyfinger Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Ladyfinger Cake.
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1 c Sugar
3/4 c Dutch process cocoa
1/4 c Cornstarch
1/4 ts Salt
2 c Skim milk
2 Squares semisweet chocolate;
-coarsely chopped
; (1-ounce)
3 tb Stick margarine
1 1/2 c Frozen reduced-calorie
-whipped topping; thawed
23 Ladyfingers
1/4 c Grand Marnier or other
-orange-flavored
; liqueur
1 tb Powdered sugar
Orange slices; (optional)
Dutch process cocoa has less acidity than regular cocoa, and it gives
the pudding mixture a smoother chocolate flavor.
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. Serve cake with chocolate-whipped
topping mixture. Garnish each serving with an orange slice, if
desired. S: 9 servings (serving size: 1 slice of cake and 3
tablespoons topping).
Nutritional Information: CALORIES 287 (28% from fat); PROTEIN 4.8g;
FAT 9g (sat 3.8g, mono 3g, poly 1.9g); CARB 45.5g; FIBER 0.1g; CHOL
27mg; IRON 1.5mg; SODIUM 159mg; CALC 90mg
SOURCE: Cooking Light YEAR: 1995 ISSUE: June PAGE: 70
Yields
9 servings
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