MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange-Espresso Pudding Cake
 Categories: Cakes, Chocolate, Desserts, Pudding
      Yield: 8 Servings
 
           CAKE:
  1 1/4 c  All-purpose flour
    3/4 c  Sugar
      2 tb Unsweetened cocoa
      1 tb Instant espresso granules
      1 ts Baking powder
    1/4 ts Grated orange peel
    1/4 ts Salt
    1/2 c  Milk
    1/4 c  Butter; melted
    1/4 c  Chopped walnuts
           PUDDING:
      1 c  Sugar
      2 tb Unsweetened cocoa
      2 ts Instant espresso granules
    1/2 ts Grated orange peel
  1 1/2 c  Hot water
           GARNISH:
           Whipped cream
           Grated orange peel
 
  Heat oven to 350 F. Lightly spoon flour into measuring cup; level
  off. In medium bowl, combine flour, 3/4 cup sugar, 2 tb
  cocoa, 2 ts espresso granules, baking powder, 1/4 ts orange
  peel and salt. Mix well. Add milk and butter; mix until well
  blended. Stir in walnuts. Spoon into ungreased 8 inch  square (2
  quart) baking dish; spread evenly. In small bowl, combine all
  pudding ingredients except water; mix well. Sprinkle over batter.
  Slowly pour hot water over batter. Bake at 350 F for 30-40
  minutes or until edges are bubbly and center is set. Cool at least
  10 minutes before serving. Top with whipped cream and additional
  grated orange peel.

  Recipe by Pillsbury Casseroles Classic Cookbook

  From: Roberta Banghart
 
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