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Canola Cooks Sweet and Simple Desserts

Yield: 1 Cake

Print Options: 3x5 | 4x6 | Entire page

Ingredients:

1 (18 oz) pkg	chocolate cake mix	1 (515 g) pkg
3	eggs	3
1/2 cup	canola oil	125 mL
1 1/4 cup	water	300 mL
2 cup	cold milk	500 mL
1 1/4 cup	orange juice	300 mL
2 Tbsp	orange zest	30 mL
2 (4 oz) pkg	instant chocolate pudding mix	2 (113 g) pkg
1/3 cup	sugar	75 mL
3 Tbsp	confectioners' sugar	45 mL
	orange slices, for garnish

Directions:

Preheat oven 350 F (180 C).

Combine first 4 ingredients in large mixing bowl. Beat on medium speed for 2 minutes. Pour into a canola oil sprayed 9 x 13 inch (22 x 33 cm) baking pan.

Pour milk and orange juice into a large bowl. Stir in orange zest. Add pudding mix and sugar and whisk mixture until well blended, about 2 minutes. Quickly pour evenly over the cake batter.

Place pan on a foil-lined baking sheet to catch batter which might bubble over the edge of the cake pan. Bake for 55 to 60 minutes or until tester comes out clean. Cool in pan 20 minutes. Mixture will thicken on standing.

Serving Instructions:

Spoon pudding cake into dishes and dust with confectioners' sugar or serve with ice cream. Garnish with orange twists.

Lemon Version: Use lemon cake mix and lemon pudding mix. Replace orange juice with water and replace orange zest with lemon zest.