Gooey Chocolate Skillet Cake Ice Cream Sundae

Recipe by: Willow Bird Baking, based on the ubiquitous and absolutely delicious Chocolate Sheet Cake

Gooey Chocolate Skillet Cake Ice Cream Sundae

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cake Ingredients:

  • 1

    cup flour

  • ½

    teaspoon baking soda

  • 1

    cup sugar

  • dash salt

  • ¼

    cup (½ stick) butter

  • ¼

    cup vegetable oil

  • 2

    tablespoons cocoa powder

  • ½

    cup water

  • ¼

    cup buttermilk

  • 1

    egg

  • ½

    teaspoon vanilla

  • Frosting Ingredients:

  • ¼

    cup (½ stick) butter

  • 2

    tablespoons cocoa

  • 3-4

    tablespoons milk (as needed for consistency)

  • ½

    cup pecans, chopped

  • 2

    cups powdered sugar

  • ½

    teaspoon vanilla

Directions

Ice cream (for serving)
caramel sauce (for serving; this one is delicious!)
whipped cream (for serving)

Directions:
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.


Nutrition

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