Skillet Chocolate Cakes Recipe

Skillet Chocolate Cakes Recipe | Ree Drummond

Level: Easy
Makes: 4 mini cakes
Nutrition Per Serving: Serving Size: 1 of 4 | Calories: 1395 | Total Fat: 67g | Saturated Fat: 39g | Carbohydrates: 201g | Dietary Fiber: 4g | Sugar: 170g | Protein: 9g | Cholesterol: 202mg | Sodium: 699mg
Total Time: 50 minutes | Hands-On Time: 35 minutes

This irresistibly chocolaty skillet cake is inspired by Ree Drummond's beloved chocolate sheet cakea family treasure passed down from her mother-in-law, Nan Drummond. Nan shared the recipe with Ree upon her engagement to Ladd, wisely saying, "You're going to need this." And oh, was she right! These warm, gooey mini cakes, topped with silky icing and crunchy pecans, will steal the show at any gathering. Ready to bake up some magic?

For the Icing:

• 1 1/2 sticks (12 tbsp) salted butter
• 3 tbsp unsweetened cocoa powder
• 6 tbsp milk
• 4 cups powdered sugar

For the Cake:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• A pinch of kosher salt
• 1/4 cup buttermilk
• 1/2 tsp baking soda
• 1/2 tsp vanilla extract
• 1 large egg
• 1 stick (8 tbsp) salted butter
• 2 heaping tbsp cocoa powder

To Decorate:

• 1/3 cup pecans, finely chopped

Special equipment: four 6-inch cast-iron skillets; a piping bag
Cook Mode (Keep screen awake): NEW: You can enable Cook Mode to keep your display on while you cook.

1. Prepare the Icing: In a small saucepan over medium heat, melt the butter. Stir in the cocoa powder and milk, whisking until smooth and gently simmering. Sift the powdered sugar into a large bowl. Pour the chocolate mixture over it and whisk until silky. Let cool for around 30 minutes.
2. Make the Cake Batter: Heat the oven to 350F.
3. Combine Dry Ingredients: In a mixing bowl, blend the flour, sugar, and salt.
4. Mix Wet Ingredients: In a small pitcher or bowl, stir together the buttermilk, baking soda, vanilla, and egg with a fork.
5. Cook Chocolate Mixture: In a medium pot, melt the butter. Whisk in the cocoa powder. Meanwhile, boil 1/2 cup water and pour into the mixture, bubbling briefly. Remove from heat. Stir into the flour mixture to cool slightly, then add the egg mixture for a smooth batter.
6. Bake: Divide batter evenly into four 6-inch cast-iron skillets. Bake for 10-12 minutes.
7. Finish and Decorate: Pipe cooled icing over warm cakes, sprinkle with chopped pecans, and serve immediately for that perfect melt-in-your-mouth bliss!