What’s for Dinner: Gooey Chocolate Skillet Cake

{image credit: Julie Ruble for Willow Bird Baking}

Gooey Chocolate Skillet Cake Ice Cream Sundae

Willow Bird Baking

Serves 6-8

I don’t know about you, but I’m in the mood to celebrate – who cares about dinner, let’s eat dessert! Here’s one that’s fit for a special occasion, such as finishing an amazing school year. Grab a handful of forks or spoons and dig right in to the skillet, family-style. Yes, you do deserve it! 

Ingredients

Cake:

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:

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)

Instructions:

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.

{image credit: Julie Ruble for Willow Bird Baking}

Click here for a printable pdf of this recipe.

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