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Double Chocolate Orange Pudding Cake

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  All purpose flour 1 Cup (16 tbs)
  Granulated sugar 3⁄4 Cup (12 tbs)
  Unsweetened cocoa powder 7 Tablespoon (1/4 Cup Plus 3 Tablespoon)
  Baking powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Butter 3 Tablespoon, melted
  Grated orange zest 1 Tablespoon
  Semi sweet chocolate chips 1⁄2 Cup (8 tbs)
  Packed light brown sugar 3⁄4 Cup (12 tbs)
  Hot water 1 2⁄3 Cup (26.67 tbs)
  Whipped cream/Chocolate ice cream 1 Cup (16 tbs)

1. In a medium bowl, mix together the flour, granulated sugar, 3 tablespoons of the cocoa, the baking powder, and the salt until well blended. Stir in the milk, butter, orange zest, and chocolate chips and mix well. Turn the batter into a 3 1/2-quart electric slow cooker.
2. In another bowl, mix together the brown sugar and remaining 1/4 cup cocoa until well blended. Sprinkle over the batter. Gently pour the water evenly over all; do not stir.
3. Cover and cook on the high heat setting about 1 3/4 to 2 hours, or until a tester inserted in the cake portion of the dessert comes out clean. (Do not cook on the low heat setting for a longer time.)

Recipe Summary

Slow Cooked

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Double Chocolate Orange Pudding Cake Recipe