Warm Chocolate Skillet Cake

• FOR THE CAKE:
• 1 cup Flour
• 1/2 teaspoons Baking Soda
• 1 cup Sugar
• 1/4 teaspoons Salt
• 1/4 cups Butter
• 1/4 cups Canola Oil
• 2 Tablespoons Cocoa Powder
• 1/2 cups Water
• 1/4 cups Buttermilk
• 1 whole Egg
• 1/2 teaspoons Vanilla
• FOR THE FROSTING:
• 1/4 cups Butter
• 2 Tablespoons Cocoa Powder
• 4 Tablespoons Milk
• 2 cups Powdered Sugar
• 1/2 cups Pecans, Chopped
• 1/2 teaspoons Vanilla
• FOR SERVING:
• 1 pint Vanilla Ice Cream

1. Preheat oven to 350 F. In a mixing bowl, stir together the flour, baking soda, sugar, and salt. Set aside.
2. Place a 12-inch cast iron skillet over medium heat. Add the butter and melt it. Then whisk in the oil, cocoa powder, and water and bring it to a simmer. Remove it from the heat and mix in the dry ingredients until well combined. Whisk in the buttermilk, egg, and vanilla until smooth. Smooth the top and make sure the batter covers the entire surface of the skillet. Place the skillet in the oven and bake 15-20 minutes or until just set. Then remove it from the oven.
3. As soon as the cake is out of the oven, begin making the frosting. In a saucepan over medium heat, whisk together the butter, cocoa powder and milk and bring to a simmer. Then remove pan from heat and whisk in the powdered sugar, pecans and vanilla. Pour the warm frosting over the warm cake and spread gently with a spatula to cover the top of the cake.
4. Serve warm with vanilla ice cream.
5. Adapted from Willow Bird Baking.

cake, flour, baking soda, sugar, ubc, ubc, ubc, cocoa, water, ubc, egg, vanilla, frosting, ubc, cocoa, milk, powdered sugar, pecans, vanilla, vanilla ice cream

Taken from tastykitchen.com/recipes/desserts/warm-chocolate-skillet-cake/ (may not work)