FROSTED CAKE FINGERS
Makes 24 cakes
2-3/4 cups sifted cake flour
1-2/3 cups sugar
4-1/2 teaspoons baking powder
1 teaspoon salt
1-1/3 cups milk
2/3 cup shortening
5 egg whites
1 teaspoon vanilla extract
Choco Pecan Frosting:
1 package (12 ounces) semisweet chocolate pieces
1 can (14 ounces) sweetened condensed milk
3/4 cup chopped pecans
Preheat oven to 350ÂºF.
Combine cake flour, sugar, baking powder, and salt in a large mixer bowl. Add 1 cup milk and Crisco. Blend at low speed. Beat for 2 minutes at medium speed (or beat vigorously by hand about 300 strokes). Add egg whites, remaining 1/3 cup milk, and vanilla extract. Continue beating for 2 minutes.
Pour batter into a greased and floured 15-1/2 x l0-l/2 x l-inch jelly-roll pan.
Bake at 350ÂºF for 35 minutes or until a toothpick inserted in center comes out clean.
Cool for 10 minutes in pan on a rack, remove from pan, and cool on rack.
For Choco Pecan Frosting, melt chocolate pieces in a small saucepan over low heat. Remove from heat. Stir in sweetened condensed milk until well blended. Let stand for 4 minutes, then stir well.
Spread frosting on cooled cake and sprinkle with pecans. Cut into fingers.