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Ebinger's Bakery Orange Cappuccino Pudding Cake
1 cup all-purpose flour
1 cup packed brown sugar
2 teaspoon. baking powder
2 teaspoon. grated orange zest
1/2 cup orange juice
2 tablespoons vegetable oil
1 egg
2 teaspoon. 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 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.
Serves: 12
Source: Ebinger's Bakery
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