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. (I didn't sift them together, I just whisked them really well and got cocoa up my nose.) 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 10 inch cast-iron skillet in a 475 degree 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.
It says there are actually 8 servings. 351 calories, 7 grams of fat, 72.6 grams of carbohydrates. So that's actually not too bad as far as fat goes - 18% fat calories. As long as you're under 25 or 30% it's considered lowfat.
And you don't have to use a cast iron skillet - I used just a regular pan. I'd serve it with ice cream or a big glass of milk because it's really rich.