Chocolate Pudding Cake
Yield: 8 servings
a.. 1 cup all-purpose flour
b.. 2 1/4 cups sugar, divided
c.. 1/2 cup unsweetened cocoa
d.. 2 teaspoons baking powder
e.. 1/4 teaspoon salt
f.. 3/4 cup 2% reduced-fat milk
g.. 1/4 cup melted butter, divided
h.. 1 teaspoon vanilla extract
i.. 1 1/2 cups water
Preparation
1.. Preheat oven to 375°.
2.. Lightly spoon flour into a dry measuring cup; level with a knife. Sift
together flour, 3/4 cup sugar, cocoa, baking powder, and salt over a large
bowl. Add milk, 3 tablespoons butter, and vanilla, stirring until smooth. Set
aside.
3.. Combine 1 1/2 cups sugar and water in a small saucepan. Bring to a boil,
stirring to dissolve sugar. Remove from heat.
4.. Place a 10-inch cast-iron skillet in a 375° oven for 15 minutes. Place 1
tablespoon 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 375° for 28 minutes or until cake is set. Let
stand 10 minutes before serving.
Nutritional Information
Amount per serving
a.. Calories: 351
b.. Calories from fat: 18%
c.. Fat: 7g
d.. Saturated fat: 4.3g
e.. Monounsaturated fat: 2g
f.. Polyunsaturated fat: 0.3g
g.. Protein: 3.5g
h.. Carbohydrate: 72.6g
i.. Fiber: 2.2g
j.. Cholesterol: 17mg
k.. Iron: 1.7mg
l.. Sodium: 267mg
m.. Calcium: 108mg
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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