World Kitchen Corningware Corelle Pyrex Revere Chicago Cutlery and more

Ingredients

Non-stick cooking spray
3 tbsp unsalted butter
½ tsp salt
1 cup granulated sugar, divided
½ cup egg substitute (such as egg beaters)
3 tbsp all-purpose flour
1 ½ tbsp baking cocoa (powdered and unsweetened)
¼ tsp ground cinnamon (optional)
2 tsp grated orange zest
¼ cup orange juice
1 ½ cups milk (1% or 2%)
¼ tsp salt
whites from 3 large eggs

Suggested Toppings
Non-fat or low-fat non-dairy whipped topping
Fresh whipped cream with toasted coconut

Directions

1. Preheat oven to 325 degrees
2. Coat a 1.5 quart round or square Corningware Simply Lite Baking dish with non-stick spray
3. In a large mixing bowl, cream butter, ½ cup of sugar and salt. Add egg substitute and beat well. Sift together flour, cocoa powder, and cinnamon and carefully beat this into the butter and egg mixture along with orange zest, orange juice, and milk.
4. In a clean bowl using clean beaters, beat egg whites on high until they form soft peaks and add remaining sugar beat until well blended. Carefully fold beaten egg whites into the orange and cocoa mixture and spoon into prepared pan. Place this pan into a large baking dish such as a 9”x13” pan carefully pour enough water into the bottom pan to rise 1” up the side of cake pan.
5. Bake in preheated oven for 1 hour. All cake to cool before serving along with non-fat whipped topping dusted with powdered sugar if desired.
6. To serve, scoop servings out of the baking pan and top with desired topping.

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