Chocolate "Skillet" Cake
Monday is my son Tanner's 19th birthday! I seriously can not believe he is already 19! Here is a picture of the two of us at his high school graduation a couple of years ago. He is a now sophomore at Oklahoma State University in Stillwater and doing great. I'm a very proud mom!
So far we have had an amazing weekend for him. Tan is a huge fan of the Batman movies so last night we all loaded up in my taxi cab yellow Nissan X-terra and went to a drive-in movie to watch "The Dark Knight Rises". I learned two things....one is not to take my Papillon Bindi to the drive-in! She wasn't crazy about all the little kids flinging glow sticks around like giant sling shots and she ate way too much popcorn. The other thing I learned is not to take the jumper cables out of my car. Ever! Leaving the radio on for a 3 hours while using it as your movie speaker can seriously cut the life of your battery short.
Note to self....
Chocolate "Skillet" Cake
1 cup flour
1/2 teaspoon baking soda
1 cup sugar
dash salt
1/4 cup butter (1/2 stick)
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 butter (1/2 stick)
2 tablespoons cocoa
3 tablespoons milk (may add another tablespoon if needed)
1/2 cup pecans, chopped
2 cups powdered sugar
1/2 teaspoon vanilla
Preheat oven to 350 degrees.
In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside.
In a 10" iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove it from the heat and whisk the dry ingredients and adding in the buttermilk, egg and vanilla.
Bake the skillet cake at 350 degrees for about 15-20 minutes or until a toothpick comes out clean.
While the cake is cooling make the frosting.
In a medium saucepan, bring the butter, cocoa and milk to a boil. Remove from heat and add the powdered sugar, nuts, and vanilla. Stir to combine.
Pour over the warm (not hot) cake.
Serve with ice cream!
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