Notes: Dawn Dixon of Tucson, Arizona accompanies this gooey dessert with vanilla nonfat ice cream.
About 2 tablespoons salad oil
About 1 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup semisweet chocolate chips
6 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups low-fat buttermilk
3/4 cup firmly packed brown sugar
How to Make It
Oil and flour an 8-inch square pan.
In a bowl, mix 1 cup all-purpose flour, granulated sugar, 1/4 cup chocolate chips, 2 tablespoons cocoa, baking powder, and salt. Add 2 tablespoons salad oil and 1/2 cup buttermilk; stir until the thick batter is evenly moistened. Scrape batter into prepared pan and spread level.
In the same bowl (no need to wash), mix brown sugar with remaining 1/4 cup cocoa and 1/4 cup chocolate chips. Scatter over batter in pan. Evenly pour remaining 1 cup buttermilk over brown sugar mixture; do not stir.
Bake in a 350° oven until edges of cake feel firm and spring back when lightly pressed, about 40 minutes.
Let cool in pan on a rack at least 15 minutes. Serve hot, warm, or at room temperature in bowls, scooping under cake to pan bottom to include pudding with each portion.