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Gooey Chocolate Skillet Cake Ice Cream Sundae

By Eat More Chocolate Team  ,     

June 12, 2015

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Eating the hot frosted cake with vanilla bean ice cream and caramel sauce straight out of the skillet has to be one of the most rewarding sensory experiences in the world. And it’s so easy! It’s really a must-make.

  • Prep: 10 mins
  • Cook: 25 mins
  • 10 mins

    25 mins

    35 mins

  • Yields: 6-8 Servings
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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.

Ingredients

Cake Ingredients:

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 Ingredients:

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)

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