Chocolate Pudding Cake

Serve this cake with a spoon. From Cooking Light.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  cup all-purpose flour
• 2 1⁄3 cups sugar, divided
• 1⁄2 cup  unsweetened cocoa
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 3⁄4 cup 2% low-fat milk
• 1⁄4 cup  melted butter, divided
• 1  teaspoon vanilla
• 1 1⁄2 cups water

Directions

1. Preheat oven to 375.
2. Lightly spoon flour into a dry measing 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.
3. Combine 1 1/2 c sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat.
4. Place a 10 in cast iron skillet in a 375 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. Bake at 375 for 28 minutes or until the cake is set. Let stand 10 minutes before serving.