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Chocolate Cake




Source of Recipe


link


Recipe Introduction


http://www.detnews.com/2001/food/0105/11/e07-222497.htm

Chocolate cake in a cast iron skillet rises to the occasion


By Cheryl Chapman / Dallas Morning News

Here's something different for committed chocoholics. Chocolate puddle,
or skillet cake, is baked in a skillet with no icing.
Though weight is against it, cast iron is the best skillet to use here
because of its even heating properties.
After the cake bakes, the middle will settle slightly or fall. The
toothpick test will tell cooks whether it's ready to come out.
This super-moist, soft cake has a creamy top and is wonderful with butter
or whipped cream.


Recipe Link: http://www.detnews.com/2001/food/0105/11/e07-222497.htm

List of Ingredients




Chocolate Cake

1/2 cup butter
1 cup sugar
2 eggs
1 cup light Karo syrup (see note)
1 teaspoon vanilla (optional)
1 3/4 cups flour
1/3 cup cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon (optional)
1 cup sour milk (see note)

Preheat oven to 350 degrees. Butter and flour an 8-inch cast-iron
skillet. Set aside.
Cream butter and sugar. Add eggs and beat. Add syrup and vanilla, if
using.
Sift together the flour, cocoa, baking soda, baking powder and cinnamon,
if using.
Alternate adding sifted ingredients and milk to butter-sugar mixture.
Pour batter into prepared skillet. Bake 25 to 30 minutes. When done, the
center will shake a little and appear not to be quite done, but the outside
rim will be baked. A toothpick inserted in the center will come out clean.
Makes 8 to 10 servings.


Note: Ribbon-cane syrup, such as Steen's, may be substituted for the corn
syrup for a deeper flavor; the cinnamon and vanilla may be omitted for
chocolate purists.

Note: To make sour milk, combine 1 tablespoon white vinegar or lemon
juice with 1 cup of 1 percent fat or 2 percent fat milk and allow to sit for
a few minutes at room temperature. (Sometimes this mixture is called
clabbered milk.) Or, blend 1 cup of nonfat milk with 2 to 3 tablespoons of
plain, nonfat yogurt. You can also substitute buttermilk.

Per serving: 363 calories; 14 g fat (8 g saturated fat; 34 percent
calories from fat); 57 g carbohydrates; 81 mg cholesterol; 371 mg sodium; 2
g fiber.

Recipe