Chocolate Skillet Cake Ice Cream

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The only time I lived away from my hometown was during my second year of college when I moved to Beaufort, a small town on the North Carolina coast. I lived there for a few months before leaving for a month on the East Coast to study marine zoogeography. That semester changed my life, and I have continued to process the memories over the years. Periodically, I will share stories from that time about cooking willow birds.

A week from now, we would sit in the dark and warm night, lit by a strand of round light bulbs on the terrace of a busy Key West restaurant. Not having looked in a mirror for days, I would be unaware of my white blond hair, my dark Sienna face. But I would be perfectly aware of the freshness of the soda that bathes my tongue in the warmth. My first taste of sweet potato fries. The rhythm of reggae flowing from a club somewhere in the street.

Why You’ll Love This Recipe

This Chocolate Skillet Cake Ice Cream is an indulgent dessert that combines the rich flavors of a gooey chocolate cake with the creamy goodness of ice cream. It’s quick to make and perfect for impressing guests or treating yourself to a special night in. The combination of textures and flavors is simply irresistible.

Kitchen Equipment You’ll Need

• 10-inch cast-iron skillet
• Large bowl
• Medium saucepan
• Whisk
• Spatula

Ingredients

For the cake:

• 1 cup of flour
• 1/2 teaspoon baking soda
• 1 cup of sugar
• Salt, to taste
• 1/4 cup (1/2 stick) butter
• 1/4 cup vegetable oil
• 2 tablespoons of cocoa powder
• 1/2 cup of water
• 1/4 cup buttermilk
• 1 egg
• 1/2 teaspoon vanilla

For the frosting:

• 1/4 cup (1/2 stick) butter
• 2 tablespoons of cocoa
• 3-4 tablespoons of milk (as needed for consistency)
• 1/2 cup pecans, chopped
• 2 cups powdered sugar
• 1/2 teaspoon vanilla

For serving:

• Ice cream
• Caramel sauce
• Whipped cream

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F.
2. In a large bowl, whisk together the flour, baking soda, sugar, and a pinch of salt. Set aside.
3. In a 10-inch cast-iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove from heat.
4. Add the dry ingredients to the skillet, whisking them well into the wet mixture.
5. Stir in the buttermilk, egg, and vanilla until well combined.
6. Bake the cake in the skillet for about 15-20 minutes, or until a toothpick inserted in the center comes out with a few wet crumbs.
7. While the cake is cooling, prepare the frosting. In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove from heat.
8. Add the powdered sugar, chopped pecans, and vanilla to the saucepan and mix until smooth.
9. Pour the frosting over the warm cake and spread evenly with a spatula.
10. Serve with a scoop of vanilla ice cream, a drizzle of caramel sauce, and a dollop of whipped cream.

Tips for Success

• Ensure all ingredients are at room temperature for a smoother batter.
• Don’t overbake the cake; it should be moist with a slightly gooey center.
• Feel free to adjust the amount of milk in the frosting for your desired consistency.

Additional Tips and Variations

For a nut-free version, simply omit the pecans from the frosting. If you prefer a richer flavor, you could use dark chocolate cocoa powder. You can also experiment with different ice cream flavors to complement the cake.

Nutritional Highlights (Per Serving)

Each serving of Chocolate Skillet Cake Ice Cream contains approximately:

• Calories: 450
• Fat: 25g
• Carbohydrates: 55g
• Protein: 4g
• Sugar: 35g

Frequently Asked Questions (FAQ)

Can I make this recipe ahead of time?

Yes, you can prepare the cake and frosting a day in advance. Just store them separately and frost the cake before serving.

What if I don’t have a cast-iron skillet?

You can use any oven-safe skillet or baking dish of a similar size.

Conclusion

This Chocolate Skillet Cake Ice Cream is a delightful treat that is sure to satisfy your sweet cravings. It’s a perfect dessert for any occasion, and we hope you enjoy it as much as we do. If you give it a try, we’d love to hear about your experience and any creative twists you add to the recipe. Happy baking!

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