Description
The same great flavor you know and love in a much more manageable amount! Plus, cast iron skillet…hello!
Ingredients
Scale
- 1 cup sugar
- 1 cup plus 1 Tbsp. all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 cup water
- 1/4 cup butter
- 1/4 cup vegetable oil
- 2 heaping Tbsp. unsweetened cocoa powder
- 1/4 cup buttermilk
- 1 egg
- 1/2 tsp. vanilla
For the Frosting
- 1/4 cup butter
- 2 Tbsp. unsweetened cocoa powder
- 3 Tbsp. milk
- 2 cups powdered sugar
- 1/2 tsp. vanilla
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 400 degrees. Prepare your skillet; it should be well-seasoned and greased. I poured a little vegetable oil in mine and wiped it around the inside with a paper towel.
- Sift together the sugar, flour, baking soda, and cinnamon. Set aside.
- Combine the water, butter, oil, and unsweetened cocoa in a sauce pan and bring to a boil while stirring. Pour this mixture over the dry ingredients and mix well.
- Mix the buttermilk, egg, and vanilla together then add to the chocolate mixture, mixing the batter well.
- Pour this mixture into your prepared cast iron skillet (mine is about 10″ across). Bake for 20-25 minutes. It’s done when a toothpick inserted into the center of the cake comes out clean or with just a few tiny little crumbs on it.
- While the cake is baking and is almost done, prepare the frosting by combining the butter, unsweetened cocoa, and milk in a saucepan. Slowly bring it to a boil, remove it from the heat, and add in the remaining frosting ingredients. Mix it well and pour it over the cake when it comes out of the oven.
- Let the frosting set up before serving. Serve with whipped cream or vanilla ice cream.