Chocolate Lady Finger Cake

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).

Notes: Dutch process cocoa has less acidity than regular cocoa, and it gives the pudding

mixture a smoother chocolate flavor. Serve cake with chocolate-whipped topping mixture.

Serving Ideas: Garnish each serving with an orange slice, if desired.

Chocolate Lady Finger Cake

By: Dominic Martinez

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