Gooey Chocolate Skillet Cake

Gooey Chocolate Skillet Cake

Here we are in the middle of Chocolate Week and I am feeling the need to post this yummy chocolate cake.  Just the thought of it makes me want to make it again and devour a piece topped with vanilla ice cream but I suppose that is the reason I only make desserts for company.  This cake was easy to whip up in my cast iron skillet and it had just the right amount of chocolate for me.  The original recipe calls for a 10-inch skillet but I only have a 12-inch so mine was a little bit thinner but still so delicious.  One of my favorite parts about this cake is you don’t wait for it to cool before you frost it so it pretty much just melts in your mouth.  This would be perfect to make next week for the special love in your life.

Gooey Chocolate Skillet Cake

Ingredients

  • Cake:
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • dash salt
  • 1/2 stick butter
  • 1/4 cup vegetable oil
  • 2 Tablespoons cocoa powder
  • 1/2 cup water
  • 1/4 cup buttermilk
  • 1 egg
  • 1/2 teaspoon vanilla
  • Frosting:
  • 1/2 stick butter
  • 2 Tablespoons cocoa
  • 3-4 Tablespoons milk
  • 1/2 cup chopped pecans
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees. In a large bowl whisk together flour, baking soda, sugar and salt. Set aside.
  2. In a 10-inch cast iron skillet (or 12 inch) bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove from heat and whisk in dry ingredients well.
  3. Mix in buttermilk, egg and vanilla.
  4. Bake the skillet cake at 350 degrees for 15-20 minutes or until a toothpick comes out with a few moist crumbs.
  5. While the cake starts to cool, make the frosting.
  6. In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove them from the heat and add the powdered sugar, nuts and vanilla. Stir to combine.
  7. Pour over warm cake spread with a spatula and serve with ice cream.
http://www.crumbsandchaos.net/2013/02/gooey-chocolate-skillet-cake/

Recipe from Willow Bird Baking.

Comments

  1. says

    Mmmmmm… you know just the way to a pregnant lady’s heart! I recently posted about a giant butterscotch chip cookie I made in my 8-inch cast iron, and ever since I have been hooked on the beauty of baking with it. This looks like a tasty little treat for this weekend… or tonight… or righ now. ;)
    Kim recently posted..10 Crochet Baby Blankets I LoveMy Profile

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