texas sheet cake skillet
I am a lover of all things chocolate. And I'm from the South, so I also love pecans. The classic Texas sheet cake marries those two to make a whole lot of deliciousness.
However, unless you're cooking for a crowd, that whole lot is quite literal. Most Texas sheet cakes make an entire 13x18 cake...which is *technically* more than a few people should eat. So, the best solution I've found is to make it in a skillet! It's the perfect size for 4-6 people.
texas sheet cake skillet
prep time: 10 minutes | cook time: 25 minutes
experience level: easy peasy | specialty: dessert
chocolate cake
- 1/2 cup all purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp baking soda
- 1/4 tsp ground cinnamon
- 2 tbsp unsalted butter
- 1/4 cup water
- 1/8 cup vegetable oil
- 1 heaping tbsp good quality cocoa powder
- 1/8 cup buttermilk (or regular milk "soured" with 1/2 tsp vinegar)
- 1 egg, beaten
- 1/2 tsp vanilla extract
Preheat the oven to 400° Fahrenheit / 204° Celsius.
In a medium mixing bowl, whisk together the flour, sugar, baking soda, and cinnamon. In a small saucepan, melt the butter. Add the water, oil, and cocoa powder, Mix completely, then bring to a low boil. Remove from heat and stir the chocolate mixture into the dry ingredients. In a separate bowl, beat one egg. Stir in milk and vanilla extract. Pour milk mixture into the chocolate mixture, and mix thoroughly until blended.
Pour the batter into a greased 6- or 7-inch cast iron skillet. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and prepare the frosting.
pecan frosting
- 2 tbsp unsalted butter
- 1 tbsp good quality cocoa powder
- 1 1/2 tbsp low fat milk
- 3/4 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/4 cup chopped pecans
In a small skillet, melt the butter. Whisk in the cocoa powder and milk, then bring to a low boil. Remove from heat and quickly whisk in the sugar, 1/4 cup at a time, and the vanilla. When the mixture is lump-free and smooth, stir in the pecans. Pour the frosting on top of the hot cake.
Set aside and allow the frosting to harden and for the cake to cool.
You can serve it with ice cream or whipped cream but honestly, it's rich enough by itself.
