Food and Recipes Desserts Cakes Texas Skillet Cake Recipe 5.0 (1) 1 Review 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. By Emily Nabors Hall Emily Nabors Hall Emily Nabors Hall is a food stylist and recipe developer who has contributed regularly to Real Simple since 2015 as a member of the Dotdash Meredith Food Studios team. She works with several Dotdash Meredith brands, including Southern Living, Food & Wine, Rachel Ray In Season, and Meredith Premium Publishing titles. She lives in Birmingham, Alabama, with her husband and two children. Southern Living's editorial guidelines Updated on August 14, 2017 Print Share Share Tweet Pin Email Photo: Stephen DeVries, Prop Styling: Missie Neville Crawford; Food Styling: Torie Cox Active Time: 25 mins Total Time: 65 mins Yield: 16 serves Ingredients Cake 1 1/2 cups semisweet chocolate chips (about 10 oz.) 3/4 cup unsalted butter 4 large eggs 1 cup granulated sugar 1 cup packed light brown sugar 2 cups all-purpose flour 1/4 cup unsweetened cocoa 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt Frosting 1 cup granulated sugar 1/2 cup unsalted butter 1/2 cup whole milk 1/4 cup unsweetened cocoa 2 tablespoons all-purpose flour 1/2 teaspoon kosher salt 1 teaspoon vanilla extract Additional Ingredients 1 cup toasted pecan halves, chopped Ice cream Directions Prepare the Cake: Preheat oven to 350°F. Combine chocolate chips and butter in a medium-size microwavable glass bowl. Microwave on HIGH until melted and smooth, about 2 minutes, stirring every 30 seconds. Cool 10 minutes. Beat eggs, granulated sugar, and light brown sugar in the bowl of a heavy-duty stand mixer fitted with whisk attachment on medium speed until thick and creamy, about 5 minutes. Whisk together flour, cocoa, baking powder, and salt. Add flour mixture and melted chocolate mixture to egg mixture in batches, beginning and ending with flour mixture. Beat on low speed just until each is incorporated. Pour batter into a 12-inch cast-iron skillet Bake in preheated oven until a wooden pick inserted in center comes out with a few moist crumbs, about 40 minutes. Place on a wire rack to cool slightly. Prepare the Frosting: Combine granulated sugar, butter, milk, cocoa, flour, and salt in a small saucepan over medium. Cook, stirring constantly, until mixture comes to a boil, about 5 minutes. Cook, stirring constantly, until slightly thickened, about 1 minute (it will still be a bit thin). Remove pan from heat, and stir in vanilla extract. Pour into a medium-size heatproof bowl, and let cool slightly, about 15 minutes. Pour warm Frosting over warm Cake. Sprinkle with chopped pecans. Serve warm or at room temperature with ice cream. Print