Ebinger's Bakery Orange Cappuccino Pudding Cake

Ebinger’s Bakery Orange Cappuccino Pudding Cake

Source: Ebinger’s Bakery

Serves: 12

1 cup all-purpose flour
1 cup packed brown sugar
2 teaspoons baking powder
2 teaspoons grated orange zest
1/2-cup orange juice
2 tablespoons vegetable oil
1 egg
2 teaspoons vanilla extract
1/4 cup semisweet chocolate chips
1/3 cup granulated sugar
1/4 cup instant coffee powder or hot chocolate mix
1/4 cup cocoa

Preheat oven to 350°F (180°C). Prepare an 8" square (2 liter) baking dish by spraying with vegetable spray.

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.

In a bowl whisk together 1-1/4-cups (300ml) 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.