When you plan to bake a cake, I’ll bet a skillet doesn’t come to mind. I wouldn’t have thought so either until I ran across this Fudge Skillet Cake recipe. It’s not only a delicious, moist chocolate cake, but also after you put on the finishing touches, it’s more like a giant Pecan Turtle candy.
Since it’s baked in a skillet, you save time by not having to grease cake pans or line them with parchment paper. Just be sure you use an ovenproof skillet, like the Gotham Steel nonstick type, so the cake slides out perfectly when inverted onto a round platter.
Chocolate lovers will adore the melted chocolate mixed with caramel that covers the cake, and the chopped pecans drizzled with additional caramel ice cream topping truly is the “icing on the cake.”
FUDGE SKILLET CAKE
1 (18.25-ounce) package devil’s-food cake mix (plus ingredients to make the cake)
1 tablespoon butter or margarine
4 squares (1-ounce each) semisweet chocolate for baking, chopped
1 (12.25-ounce) jar caramel ice cream topping, divided
1/2 cup chopped pecans
Vanilla ice cream or thawed, frozen whipped topping (optional)
Preheat oven to 350 degrees. Prepare cake mix according to package directions and beat until smooth. Melt butter in ovenproof skillet over medium heat, tilting skillet to coat bottom. Gently pour batter over the bottom of the skillet, spreading evenly.
Bake, uncovered, 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Using oven mitts, carefully remove skillet to heat-resistant countertop. Loosen edges of the cake and carefully invert cake onto a round platter.
Combine half of the ice cream topping with the chocolate in a small batter bowl. Microwave, uncovered, on high 30-60 seconds or until melted. Stir until smooth. Carefully spread caramel-fudge glaze over cake, using a wide spreader.
Chop pecans and sprinkle evenly over glaze. Drizzle the cake with remaining ice cream topping.
Serve with a scoop of vanilla ice cream or dollop of whipped topping, slightly thawed. Makes 12 servings.
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