Chocolate Pudding Cake
1 cup all purpose flour
2 1/4 cups sugar, divided
1/2 cup unsweetened cocoa
2 tsp. baking powder
1/4 tsp. salt
3/4 cup 2 percent reduced fat milk
1/4 cup melted butter, divided
1 tsp. vanilla extract
1 1/2 cups water
Sift together flour, 3/4 cup sugar, cocoa, baking powder, and salt over a large bowl. Add milk, 3 Tblsp. butter and vanilla, stirring until smooth. Set aside.
Combine 1 1/2 cups sugar and water in a small saucepan or second dutch oven. Bring to a boil, stirring to dissolve sugar. Remove from heat.
Place a lightly oiled 10 inch dutch oven over a ring of 10 coals. Add lid with 16-18 coals on top. Preheat oven for 5 minutes. Melt 1 Tblsp. butter in dutch oven and swirl 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 degrees, with one rotation, for 25 minutes or until cake is set. Let stand for 15 minutes before serving.
Yeild 6 servings.
|Spread batter over melted butter in preheated pan|
Cake firm to the touch and bubbling after 25 minutes