Chocolate Pudding Cake
This 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. Serve this gooey dessert with a spoon.
1 cup all-purpose flour
2 1/4 cups sugar, divided
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup 2% reduced-fat soy milk
1/4 cup melted marg, divided
1 teaspoon vanilla extract
1 1/2 cups water
Preheat oven to 375°.
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.
Combine 1 1/2 cups sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat.
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.
Yield: 8 servings
the picture looks awesome!
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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