CHOCOLATE CAKE IN SKILLET

TIMES REQUIRE:
TOTAL TIME: 40 mins

SERVES: 6

INGREDIENTS


1 cup sugar ½ cup brown sugar 1 cup all-purpose flour ½ cup cocoa powder 1½ teaspoons baking powder ¾ teaspoon salt ½ cup half-and-half 4 tablespoons melted butter 1 teaspoon pure vanilla extract 1 cup hot brewed coffee (see note) Confectioners' sugar, for finishing

INSTRUCTIONS

1. Preheat the oven to 350°F. Take a lightly grease a 9-inch, oven-safe skillet. 2. Take a large bowl, and whisk the sugar with the brown sugar, flour, cocoa powder, baking powder and salt to combine. On the other hand whisk the half-and-half with the melted butter and vanilla extract to combine in other bowls. 3. Add the half-and-half mixture to the flour mixture from large bowl and mix just until fully combined. Pour the batter into the prepared skillet and spread into an even layer. 4. Pour the coffee over the batter (don’t stir!) and then put the skillet in the oven. Bake until the cake is set at the edges but still looks jiggly in the center when you move the skillet, 25 to 30 minutes. 5. Leave for 10 minutes and make it cool before serving. Garnish with confectioners' sugar and serve immediately. You can top with whipped cream or ice cream too.

Note: The coffee in this recipe doesn’t lend a strong flavor, but you can replace the coffee with an equal amount of hot water if you prefer.

Recipe and Image Inspired by Purewow.com

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