INGREDIENTS

INSTRUCTIONS

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
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