Who says Texas Sheet Cake needs to be made in a sheet pan? Not us! We upped the ante on this Lone Star favorite by making it in a cast iron skillet, which gives the moist chocolate cake deliciously chewy edges and a gooey center. When topped with chocolate frosting and toasted chopped pecans—and some vanilla ice cream for good measure—it’s a cake you’ll be thinking about long after your plate is licked clean. Our test kitchen cooks loved this decadent dessert so much they said it doesn’t even require plates—just spoons. A 12-inch cast iron skillet is the best size for this cake. The frosting will thicken as it cools, but should be poured over the cake when it is still warm. Texas Skillet Cake is best served warm, although it’s also good at room temperature. Who are we kidding—this amazing dessert won’t be around long enough to cool to room temperature.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.