This is a gooey, delicious dessert. The cake batter is thick and must be spread over the pan for best results. The cake bubbles throughout the cooking process, creating holes in the top of the cake.
Chocolate Pudding CAke
1 C all-purpose flour
2 1/4 C sugar, divided
1/2 C (very good quality) unsweetened cocoa
2 t baking powder
1/4 t salt
3/4 C 2% reduced-fat milk
1/4 C melted butter, divided
1 t vanilla extract
1/2 C water
Preheat oven to 375F
Lightly spoon flour into measuring cup; level with a knife. Sift together flour, 3/4 C sugar, cocoa, baking powder and salt over a large bowl. Add milk, 3 T butter and vanilla, stirring until smooth. Set aside
Combine 1/2 C sugar and water in small saucepan. Boil, stirring to dissove sugar. Remove from heat.
Place a 10-inch cast-iron skillet in 375F oven for 15 minutes. Place 1 T butter in preheated pan, swirling to evenly coat pan. Add batter, spreading evenly over pan. Pour water mixture slowly over batter, do not stir (mixture will bubble).
Bake at 375F for 28 minutes or until cake is set.
Let stand 10 minutes before serving. Serve with whipped cream, if desired.
No comments:
Post a Comment