Quick-To-Make Cake With A Long Name
Here’s the perfect solution for those days when you NEED a chocolate sheet cake, but you only have 30 minutes to make it! My family pairs this cake with mounds of vanilla ice cream and a generous drizzling of salted caramel sauce.
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
1/2 cup pecans, chopped
2 cups powdered sugar
1/2 teaspoon vanilla
Instructions:
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.
Salted Caramel Sauce
1 cup sugar
6 tablespoons unsalted butter, cut into chunks
1/2 cup heavy whipping cream
1/4 cup water
1 1/2 teaspoons sea salt
Heat sugar and water in a 2-quart or 3-quart saucepan over medium-high heat. Stir to help the sugar dissolve, but stop stirring when the sugar comes to a boil. When the liquid sugar hits a dark amber color, add all the butter to the pan. The mixture will foam up and thicken. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Add the cream to the pan (the mixture will foam up again) and continue to whisk to incorporate. Add the sea salt and whisk until caramel sauce is smooth.]]>
