Double Chocolate Orange Pudding Cake Recipes

Steps:

• Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.
• Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
• Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.

Steps:

• Prepare and bake the cake according to package directions, using a greased 13x9-in. baking pan. Cool on wire rack., Meanwhile, prepare pudding according to package directions; pour into a 13x9-in. dish. , Tear cake into small pieces and gently push down into the pudding. Drizzle with 3/4 cup of chocolate syrup. Spread with whipped topping. Drizzle with remaining chocolate syrup. Sprinkle with pecans. Refrigerate until serving.

Steps:

• In a medium bowl, mix together the flour, granulated sugar, 3 T cocoa, 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 and 1/2 quart electric slow cooker.
• In another bowl, mix together the brown sugar and remaining 1/4 c cocoa until well blended.
• Sprinkle over the batter.
• Gently pour the water evenly over all.
• Do not stir.
• Cover and cook on the high heat setting about 1 and 3/4 to 2 hours or until a tester inserted in the cake comes out clean.
• (Do not cook on the low heat setting for a longer time.).
• Serve warm or at room temperature, topped with whipped cream.

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C).
• In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
• Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
• Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.

Steps:

• Combine flours, baking powder and cinnamon in an ungreased 9 x 9 inch baking pan (yes, you can mix it right in the pan).
• In a small bowl, mix together milk, 1/4 cup brown sugar, molasses and oil.
• Add to dry mixture in baking pan.
• Mix until batter is smooth, then spread it out evenly.
• Combine hot water, orange juice concentrate and 3 T brown sugar (you can use the same small bowl).
• Carefully pour over the batter in the baking pan.
• Bake in preheated 350 F oven for 40 minutes.
• Remove from oven and allow to stand for 10-15 minutes before serving.
• Best served hot.
• (If you have leftovers, use the microwave to warm up a serving.).