Double Chocolate Orange Pudding Cake
|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|
|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.)