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.
This cake tasted good, but it was a failure. It created no gooey pudding on the bottom. We ate it and enjoyed it, but it wasn't what I wanted. I wouldn't make it again; I'll keep looking for a recipe that works.
I found it needed the full 40 mins. to finish cooking. This recipe is extremely rich. I will serve with vanilla ice cream next time. Its too rich by itself and doesn't look very pretty served up alone.
The best part is you only need one bowl to make it. Quick and easy.
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