Rating: 3.5 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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.

Recipe by Cooking Light January 2004

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary test

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

351 calories; calories from fat 18%; fat 7g; saturated fat 4.3g; mono fat 2g; poly fat 0.3g; protein 3.5g; carbohydrates 72.6g; fiber 2.2g; cholesterol 17mg; iron 1.7mg; sodium 267mg; calcium 108mg.
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