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Chocolate Skillet Cake

Recipe from the kitchen of Willow Bird Baking

I first made this skillet cake when Mike Jr had his band over to practice.  I had found it on pinterest and just couldn't wait to try it.  I literally had to give my hubby this exact piece pictured here because they ate the entire pan in about five minutes.  I only got one bite of this scrumptious cake, but it was an amazing bite.

Cake Ingredients:
1 cup flour
1/2 tsp baking soda
1 cup sugar
dash salt
1/4 cup butter
1/4 cup vegetable oil
2 tbsp cocoa powder
1/2 cup water
1/4 cup buttermilk
1 egg
1/2 tsp vanilla

Frosting Ingredients:
1/4 cup butter
2 tbsp cocoa
3-4 tbsp milk (as needed for consistency)
1/2 cup pecans, chopped
2 cups powdered sugar
1/2 tsp vanilla

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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