Gooey Chocolate Skillet Cake Ice Cream Sundae
Recipe by: Based on the ubiquitous and absolutely delicious Chocolate Sheet Cake
Yield: 4-6 servings
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 icing sugar
½ teaspoon vanilla
ice cream
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