ORANGE PUDDING CAKE

Orange Pudding Cake image

One of those magical cakes where you get a sauce on the bottom and a cake on top. This one is a bit healthier and lower in fat than many desserts. From The Vegetarian Gourmet's Easy Low-Fat Favorites.

Provided by Winnipeg Mel

Categories Dessert

Time 55m

Yield 9 serving(s)

Number Of Ingredients 12

Ingredients

2/3 cup white flour
2/3 cup whole wheat flour (or use all white flour)
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 cup skim milk, plus
2 tablespoons skim milk
1/4 cup packed brown sugar
1/4 cup molasses
2 tablespoons canola oil (or other vegetable oil)
1 1/2 cups boiling water
6 tablespoons frozen orange juice concentrate, thawed
3 tablespoons packed brown sugar

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.).

*** Explore more Orange Pudding Cake Recipes »

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