Skillet Texas Chocolate Sheet Cake

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon
  • 4 heaping tbsp Cocoa powder
  • 2 cups Powdered sugar
  • 1 cup Sugar
  • 1 tsp Vanilla
  • 1 cup Whole wheat flour

• Oils & Vinegars

  • 1/4 cup Canola oil

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1/2 cup Butter
  • 1/4 cup Buttermilk, lowfat
  • 3 tbsp Milk, lowfat

• Liquids

  • 1/2 cup Water

Found on livelytable.com

Description

Directions

• Preheat oven to 400°F. In a large bowl, sift together sugar, flour, baking soda and cinnamon. Set aside.
• In a saucepan, combine water, butter, oil and cocoa. Bring to a boil, stirring. Pour over the dry ingredients and mix well.
• In a small bowl or glass measuring cup, mix the buttermilk, egg, and vanilla. Add to the chocolate batter and mix.
• Pour into a well seasoned, greased cast iron skillet. Bake 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
• Meanwhile, prepare the frosting. Ina saucepan, combine butter, cocoa and milk. Bring to a boil slowly while stirring, careful not to scorch the milk. Remove from heat and add the powdered sugar, vanilla and pecans, stirring until smooth. Pour over the hot cake.
• Let the frosting harden before serving. Tastes best with a scoop of Bluebell Homemade Vanilla (fact).

Nutrition