Chocolate Skillet Cake with Ice Cream


* 1 cup flour

* 1/2 teaspoon baking soda

* 1 cup sugar

* dash salt

* 1/4 cup (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


* 1/4 cup (1/2 stick) butter

* 2 tablespoons cocoa

* 3-4 tablespoons milk (as needed for consistency)

* 1/2 cup pecans, chopped

* 2 cups powdered sugar

* 1/2 teaspoon vanilla

* ice cream (for serving)

* caramel sauce (for serving; this one is delicious!)

* whipped cream (for serving)


Preheat the oven to 350 degrees F. 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 it from the heat and whisk in the dry ingredients well. Mix in the buttermilk, egg, and vanilla. Bake the skillet cake at 350 degrees F for about 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 them from heat and add the icing sugar, nuts, and vanilla. Stir to combine.

Pour over the warm cake, spread with a spatula, and serve with vanilla bean ice cream, caramel sauce, and whipped cream.


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