Texas Skillet Cake Recipe
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.
