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Sunburst Chocolate Cake

2 large eggs
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup unsweetened baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup water
1 teaspoon vanilla extract
1 package non-dairy topping mix (dry)
1/2 cup milk
1 (11-ounce) can Mandarin orange sections
3/4 teaspoon grated orange peel

1. In a small mixer bowl, beat eggs with an electric mixer on high speed for 3 minutes. Gradually add sugar and continue beating for 2 minutes.
2. In a bowl stir together flour, unsweetened baking cocoa, baking soda, and salt; add alternately with water and vanilla to the egg mixture, folding gently until the mixture is combined. Spread the batter evenly into two greased, wax paper lined 9-inch baking pan.
3. Bake at 350*F for 15 to 17 minutes or until the top springs back when touched lightly in the center. Cool for 5 minutes; remove from the pans, and peel off the wax paper. Cool completely on a wire rack.
4. Meanwhile, in a small mixer bowl, with an electric mixer at medium speed, beat non-dairy topping mix (dry) with milk until stiff peaks form, about 4 minutes. Reserve part of mandarin orange sections for a garnish; chop the remaining orange segments and gently fold with grated orange peel into the whipped topping. Place one cake layer on a serving plate and spoon half of the filling on top. Top with the remaining layer and the remaining filling; garnish with the reserved orange segments. Cover and refrigerate for 3 hours.

Makes 12 servings.