We all know I love chocolate! And a good moist chocolate cake is one of my weaknesses! It can calm the savage beast in me, it can make my heart sing, it can make the most awful day not seem so bad! This cake is a close to perfect as it gets and yet again an easy recipe!!
This cake is really just a Texas Sheet Cake I baked in my skillet!! Shhhhhh don’t tell anyone!! I did cut the recipe down to fit in the skillet!! I did not reduce the frosting recipe because lets face it you can never have too much fudgy nutty frosting on this cake!!
Fudgy Skillet Cake {Recipe}
A moist chocolaty cake with a fudgy nutty frosting!
Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/5 cups sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter
- 1/4 cup unsweetened cocoa powder
- 2 eggs
- 1/3 cup buttermilk or sour milk
- 1 teaspoons vanilla
- .Frosting
- 1/4 cup butter
- 3 tablespoons unsweetened cocoa
- 3 tablespoons buttermilk
- 2 to 2 1/4 cups sifted confectioners' sugar
- 1/2 teaspoon vanilla
Instructions
- Cake
- Grease and flour a 10" cast iron skillet; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
- In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, 1/2 cup of buttermilk, and 1 1/2 teaspoons of vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
- Bake in a 350° oven about 30 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
- Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
Remember this is a secret!! Shhhhhhh!! 🙂
