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Orange Cappucchino Pudding Cake

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Makes 10 servings

Ingredients

  • 1 cup (250 mL) all-purpose flour
  • 1 cup (250 mL) packed brown sugar
  • 2 tsp (10 mL) baking powder
  • 2 tsp (10 mL) grated orange zest
  • ½ cup (125 mL) orange juice
  • 2 tbsp (25 mL) vegetable oil
  • 1 egg
  • 2 tsp (10 mL) vanilla
  • ¼ cup (50 mL) semisweet chocolate chips
  • 1/3 cup (75 mL) granulated sugar
  • ¼ cup (50 mL) instant coffee mix powder or hot chocolate mix
  • ¼ cup (50 mL) unsweetened cocoa powder

Equipment:

  • 8-inch square (2 L) baking dish, sprayed with vegetable spray

Directions

Preheat oven to 350°F (180°C).

1. In a bowl, stir together flour, brown sugar and baking powder. In a separate bowl, whisk together orange zest, orange juice, oil, egg and vanilla. Add the wet ingredients to the dry, blending just until mixed. Batter will be thick. Pour into prepared pan. Sprinkle chocolate chips over top.

2. In a bowl, whisk together 1¼ cups (300 mL) hot water, sugar, coffee mix and cocoa. Pour carefully over cake batter. Bake 35 minutes or until cake springs back when touched lightly in center. Serve warm; spoon cake and underlying sauce into individual dessert dishes.

Notes

Use a flavored coffee mix powder, like Irish cream or vanilla, or a cappuccino mix.

Pudding cakes are fantastic because they give you the added bonus of a low-fat sauce.

Make ahead: Best served right out of the oven, but can be reheated in microwave for similar texture.


© 2008 Barbara Selley, BA RD
 

Nutritional Information

Nutrients per serving (% daily value)

224kcal (11%)
85mg (8%)
7mg (11%)
8mcg RAE (0%)
167mg
27mg
3g
32g
1g
44g
21mg (7%)
113mg (5%)
1g (6%)
5g (8%)
1mg (8%)
 

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