Source: Cooking Light - January 2004
Makes 8 servings

Ingredients
1  cup all-purpose flour
2 1/4  cups sugar, divided
1/2  cup unsweetened cocoa
2  teaspoons baking powder
1/4  teaspoon salt
3/4  cup 2% reduced-fat milk
1/4  cup melted butter, divided
1  teaspoon vanilla extract
1 1/2  cups water

1. Preheat oven to 375°.

2. 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.

3. Combine 1 1/2 cups sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat.

4. 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.

(Submitted by Webmaster)

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