Tuesday, March 22, 2016


    Cake Ingredients:
    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
    Frosting Ingredients:
    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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