Skillet Chocolate Sheet Cake

| Jessica Maher
Serving size:8
Prep Time:
Total Time:
Skillet Chocolate Sheet Cake

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  • 1/4 cup buttermilk
  • 1/4 tsp vanilla
  • 1 egg
  • 1 cup flour
  • 1/2 cup water
  • 2 tbsp cocoa powder
  • 1/4 cup vegetable oil
  • 1/4 cup butter (1/2 stick)
  • salt
  • 1 cup sugar
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla
  • 2 cup powdered sugar
  • 1/2 cup pecan, chopped
  • 3 tbsp milk
  • 2 tbsp cocoa powder
  • 1/4 cup butter

Directions

  1. Preheat the oven to 350 degrees F. In a large bowl, whisk flour, baking soda, sugar and salt together and set aside.
  2. 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.
  3. 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 and spread with a spatula.

 

Notes:
Recipe from Willow Bird Baking


Read about Kitchen Belleicious' quick and easy cake technique.