Chocolate Cake Fingers

Chocolate Cake Fingers

A splendid snack to nibble on with tea or coffee, these cake fingers are a delicate blend of HERSHEY’S Cocoa, powdered sugar and a hint of orange peel.

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 22  Minutes

Ingredients

  Amount Per Serving % DV *
Calories160
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat1 g5% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium100 mg4% DV
Total Carbohydrates26 g9% DV
Dietary Fiber1.0 g4% DV
Sugars17 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  Amount Per Serving % DV *
Calories160
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat1 g5% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium100 mg4% DV
Total Carbohydrates26 g9% DV
Dietary Fiber1.0 g4% DV
Sugars17 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  • 1 teaspoon vanilla extract
  • 1/2 cup nonfat milk
  • 1/3 cup HERSHEY'S Cocoa
  • 3/4 teaspoon baking powder
  • 1/4 cup canola oil
  • 1/4 cup frozen egg substitute , thawed
  • 1/2 cup water boiling
  • 1 teaspoon freshly grated orange peel
  • Powdered sugar (optional)
  • 1 cup granulated sugar
  • *To reduce calories, replace up to half the sugar with an equivalent amount of sucralose sugar substitute. Reduce baking time about 3 minutes.
  • 1-1/2 cups frozen light non-dairy whipped topping , thawed
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking soda

Directions

  • 1. Heat oven to 350°F. Line bottom of 13x9x2-inch baking pan with wax paper.
  • 2. Stir together granulated sugar, flour, cocoa, baking powder and baking soda in large bowl. Add milk, egg substitute, oil and vanilla; beat on medium speed of mixer 2 minutes. Add water; stirring with spoon until well blended. Pour batter into prepared pan.
  • 3. Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean. With knife or metal spatula, loosen cake from edges of pan. Place clean, lint-free dish towel on wire rack; sprinkle lightly with powdered sugar. Invert cake on towel; peel off wax paper. Cool completely. Invert cake, right side up, on cutting board. Cut cake into 42 small rectangles (about 2x1-1/4 inches).
  • 4. Stir orange peel into whipped topping; drop spoonful of topping on each piece of cake. Garnish as desired. Store cake, covered, at room temperature. 42 pieces (3 rectangles per serving).
Ingredients sitting on a table

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