It doesn't get much better than chocolate and orange pudding, especially good topped with Vanilla Orange Frozen Yogurt!
Ingredients:
-
1
cup
all-purpose flour
-
2
Tbsp.
cocoa
-
½
cup
cocoa
-
1 ½
tsp.
baking powder
-
½
tsp.
ground cinnamon
-
1
cup
granulated sugar
-
2
Tbsp.
margarine, softened
-
½
cup
reduced or low fat milk
-
1
Grated peel of Sunkist® orange
-
1/3
cup
firmly packed brown sugar
-
1 ¼
cups
boiling water
-
1
Sunkist® orange, peeled and cut into half-cartwheel slices
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Vanilla Orange Frozen Yogurt (view recipe link below)
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Preparation: Preheat oven to 350 degrees.
Instructions: (Makes 6 servings)
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Spray the inside of 8x8-inch square baking pan with butter-flavored no stick cooking spray.
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Sift together flour, 2 tablespoons cocoa, baking powder and cinnamon.
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In large bowl, with wooden spoon or rubber scraper, stir together 2/3 cup granulated sugar and margarine.
-
Gradually add dry ingredients alternately with milk, beating just until blended.
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Stir in grated orange peel.
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Pour batter into prepared pan.
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Sprinkle top with pecans.
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Combine remaining 1/3 cup granulated sugar and ½ cup cocoa with brown sugar; sprinkle over pecans.
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Carefully pour boiling water in a thin stream over top of sugar-cocoa mixture.
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Bake for 35 to 40 minutes, or until cake starts to pull away from sides of pan.
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Cool cake in pan for 30 to 60 minutes to serve warm or cool completely and chill in pan.
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To Serve: Spoon Chocolate Orange Pudding Cake into dessert bowls and top each serving with several orange half-cartwheel slices. Top each serving with small scoop of Vanilla Orange Frozen Yogurt and garnish with fresh mint leaves, if desired.
Recommended Recipes:
Vanilla Orange Frozen Yogurt