SKILLET CHOCOLATE SUNDAE CAKE

Filed under Desserts

Ingredients
Cake:
1 cup flour
1/2 teaspoon baking soda
1 cup sugar
Pinch salt
1/4 cup 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:
1/4 cup butter
2 tablespoons cocoa
3-4 tablespoons milk (as needed for consistency)
1/2 cup pecans, chopped
2 cups confectioners' sugar
1/2 teaspoon vanilla

Optional toppings:
Ice cream
Caramel Sauce
Whipped Cream

Directions
Preheat the oven to 350 degrees. In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside. In a 10-inch cast iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove from heat and whisk in the dry ingredients; mix well. Stir in the buttermilk, egg, and vanilla.  Bake in the preheated oven for 15-20 minutes or until a toothpick comes out with just a few moist crumbs.

While the cake starts to cool, make the frosting. In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove from heat and add the confectioners' sugar, nuts, and vanilla. Stir to combine. Pour over the warm cake, spread with a spatula, and serve with vanilla ice cream, caramel sauce, and whipped cream, if desired.

Let's Dish
Basically this is a partial Texas sheet cake recipe, baked in a skillet.  But something about that skillet (plus the ice cream and caramel sauce) make it taste even better!  We just put the skillet in the middle of the table and handed everyone a spoon.  Do I even need to mention that the cake was devoured in 5 minutes or less.  I did have some whipped cream in the refridgerator, but I was so excited about digging it, I completely forgot to use it.  Still delicious.  If you don't have a cast iron skillet, it's worth getting one just to make this cake!

Who Dished It Up First
Adapted slightly from Willow Bird Baking