Gooey Chocolate Skillet Cake Ice Cream Sundae

Gooey Chocolate Skillet Cake Ice Cream Sundae

The only time I’ve lived away from my hometown was during my sophomore year in college when I moved to Beaufort, a small town on the coast of North Carolina. I lived there for a few months before traveling for a month down the Eastern seaboard to study marine zoogeography. That semester changed my life, and I’ve continued to process the memories over the years. Periodically I’ll share stories here on Willow Bird Baking from that time.

In a week’s time we would be sitting in the hot black night, lit by a strand of round bulbs on a bustling restaurant patio in Key West. Having not glanced in a mirror even once for days, I would be unaware of my white blonde hair, my dark sienna face. I would be blissfully aware, though, of the cool soda bathing my tongue in the heat. My first taste of sweet potato fries. The rolling beat of the reggae pouring from a club somewhere down the street.

That was in a week’s time. Right now, though, all I could see was the long 8 miles we were about to paddle to Camp Lulu Key in the Everglades.

Gooey Chocolate Skillet Cake Ice Cream Sundae

I climbed in the canoe quickly, trying to look like I had an ounce of a clue. Blair, not fooled for a moment, showed me how to move my oar and tugged at my lifejacket buckles to test their security. The rest of the group lumbered into our 8-seat canoe and we were off.

My eyes constantly skimmed the surface of the water, waiting to catch sight of the crocodile I felt sure must be following our canoe Tick-Tock style. The occasional tour boat would throw up a wake and I’d brace for the impact of the waves, frantically hoping not to end up in the mouth of said crocodile.

Gooey Chocolate Skillet Cake Ice Cream Sundae

Finally we arrived on the island — not that it was much of a relief. This was our Thanksgiving Break, but turkey was nowhere in sight. Instead, we were spending four days on this obscure island in the Everglades with no electricity, no running water, and some very skinny, solicitous raccoons. The boys were ecstatic. I was less enthused.

There wasn’t a comfortable spot on the entire island. The sun was oppressive, so we tried to retreat to the woods only to find ourselves covered in noseeums, or biting gnats. We tried to hide in our tents only to find they’d turned into ovens in the sunlight. Finally, we settled into the only tolerable routine we could find: spending a half hour or so in the Gulf until we were pruny, followed by a half hour or so in the sun until we were baked. We repeated this cycle incessantly for four days until we’d been bleached out like cow skulls in a Clint Eastwood movie.

Gooey Chocolate Skillet Cake Ice Cream Sundae

There were also the raccoons. The pitiful little things were hungry and thirsty, but we weren’t allowed to disrupt the ecosystem of the island by feeding them. We’d wake up each morning to the whispers of little raccoon tongues across the outside of our tents: they were licking the condensation up as fast as they could. More than once I considered “dropping” a quesadilla or two into the bushes, ecosystem be darned.

Then there were the bathrooms, or lack thereof. I’m not generally shy, but when it comes to announcing to a group of my peers that I have to pee, so would they please avoid this certain shrubbery, thanks very much . . . well, it was a bit much for me.

Gooey Chocolate Skillet Cake Ice Cream Sundae Gooey Chocolate Skillet Cake Ice Cream Sundae
Step 1: Eat some cake.

Every mealtime we battled the insects for our meal. Dinner was eaten in darkness, so there’s no telling how many gnats were ingested with our food. I just tried to shovel in each bite without thinking about the added “protein.” Even the dishes disgusted me, though, since we washed them ourselves with few supplies. Every bowl and fork I ate from felt gritty and germy to my overanxious imagination.

Finally, there was no naturally occurring fresh water and there certainly weren’t any faucets. We brushed our teeth with water bottles, washed dishes with water bottles, drank water from our water bottles. My OCD was on overdrive as I tried to ensure no sand or bugs got into my precious water. One night, consumed with frustration after trying to brush my teeth, I threw my water bottle down into the swash of waves on the shore. I was feeling very sorry for myself and cried a little under the cover of complete darkness. Darkness so complete, actually, that once I managed to look up, I realized that I’d never seen so many stars.

Gooey Chocolate Skillet Cake Ice Cream Sundae
Step 2: Stick some ice cream in that cake.

I called out and my friends joined me. Craning our necks, we saw what the sky was like with no light pollution whatsoever. It was awesome. Not like the pie you ate last night was awesome or like your new skirt is awesome. It was truly AWE-some.

A satellite sliced through the air hundreds of miles above us. After a night of joking, complaining, and storytelling, we were all suddenly silent.

Gooey Chocolate Skillet Cake Ice Cream Sundae
Step 3: Put some caramel on that cake.

Now I think back on Camp Lulu Key as one of my favorite memories. The stars are part of it, certainly (I still stand and stare up at them every night when I take Byrd out, hoping to catch a glimpse of the quieter ones in the breaches).

But maybe even more than that, the memory of discomfort is something I treasure. The inconveniences were small, but they were significant obstacles for me then. They forced me to grow, to settle, and to flex; they started building patience in me that God is still working on today.

Gooey Chocolate Skillet Cake Ice Cream Sundae
Step 4: Eat more cake.

When I compare my current self to my Camp Lulu Key self, I’m pleased to say that I’ve grown and mellowed since then. I can deal with a little dirt and grit. And as for keeping my dishes pristine, well, sometimes it’s nicer to forgo dishes altogether.

After my lovely experience eating Pumpkin Skillet Cake with Mike straight out of my cast iron skillet, I wanted a repeat performance. My birthday this past weekend was the perfect chance to indulge in a warm, gooey skillet cake sundae — chocolate this time, and with heaps of vanilla bean ice cream and a drizzle of hot caramel sauce.

I received many thoughtful birthday gifts (including a hand-baked cake from two of my students — how sweet is that?), but one of my favorite gifts was scooping forkfuls of cake out of a skillet with Mike, pausing only to take pictures of our escapades or for a giant gulp of milk.

Gooey Chocolate Skillet Cake Ice Cream Sundae
Step 5: Make a gratuitous animated gif to illustrate deliciousness of cake.

Have you had an experience that changed you for the better?

One Year Ago: Banana Coconut Cream Cupcakes
Two Years Ago: Coffee Cookie Dough Fudge Cheesecake

5 from 1 reviews
Gooey Chocolate Skillet Cake Ice Cream Sundae
 
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This Gooey Chocolate Skillet Cake Ice Cream Sundae was my birthday cake and I cannot tell you how much I enjoyed it! It’s chocolatey and indulgent without being too rich. Eating the hot frosted cake with vanilla bean ice cream and caramel sauce straight out of the skillet has to be one of the most rewarding sensory experiences in the world. And it’s so easy! It’s really a must-make.
Author:
Serves: 6-8
Ingredients
Cake Ingredients:
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • dash salt
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup vegetable oil
  • 2 tablespoons cocoa powder
  • 1/2 cup water
  • 1/4 cup buttermilk
  • 1 egg
  • 1/2 teaspoon vanilla
Frosting Ingredients:
  • 1/4 cup (1/2 stick) butter
  • 2 tablespoons cocoa
  • 3-4 tablespoons milk (as needed for consistency)
  • 1/2 cup pecans, chopped
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • ice cream (for serving)
  • caramel sauce (for serving; this one is delicious!)
  • whipped cream (for serving)
Instructions
  1. Preheat the oven to 350 degrees F. In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside.
  2. In a 10-inch cast iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove it from the heat and whisk in the dry ingredients well. Mix in the buttermilk, egg, and vanilla. Bake the skillet cake at 350 degrees F for about 15-20 minutes or until a toothpick comes out with just a few moist crumbs.
  3. While the cake starts to cool, make the frosting. In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove them from heat and add the icing sugar, nuts, and vanilla. Stir to combine. Pour over the warm cake, spread with a spatula, and serve with vanilla bean ice cream, caramel sauce, and whipped cream.

 

by | 278 Comments

278 Comments on Gooey Chocolate Skillet Cake Ice Cream Sundae

  1. Noey
    April 25, 2012 at 5:25 am (13 years ago)

    Can you make this without a cast iron skillet? Unfortunately I don’t have one but this cake looks AMAZING. Thanks in advance! 🙂

    Reply
    • Julie @ Willow Bird Baking
      April 25, 2012 at 5:35 am (13 years ago)

      Hi Noey! You definitely can — the original cake is just double this recipe and you bake it in a 12 x 18 inch half-sheet baking pan. It’ll be delicious 🙂

      Thanks!

      Reply
      • Noey
        April 25, 2012 at 11:12 pm (13 years ago)

        Thanks so much! I can’t wait to try this! (You had me hooked at chocolate.)

        Reply
    • Julie @ Willow Bird Baking
      April 25, 2012 at 5:36 am (13 years ago)

      Or, P.S., any oven-safe skillet would work just as well as a cast iron; you’d just want to spray with cooking spray first.

      Reply
    • NayNay
      April 27, 2012 at 1:32 am (13 years ago)

      OMGoodness, Noey, you are missing out on one of the BEST cooking utensils in the world. Buy one now LOL, make sure it is seasoned.

      Reply
      • Gwendolyn Pra
        August 29, 2015 at 8:36 pm (9 years ago)

        Definitely get an iron skillet. Cleaning it is easy – just use salt and paper towel.

        Reply
    • Asbah
      April 23, 2015 at 10:51 pm (10 years ago)

      Do you think I could use a 9×13 pan for this recipe? Or any other size pan that could fit the portion mentioned in this recipe? I also, sadly, do not have a cast iron skillet.

      Reply
    • Jean Culbreath
      July 2, 2015 at 9:06 am (9 years ago)

      Please buy an iron skillet but not from the store …Go to an antique store and buy a used one that has been seasoned and used for years .. That is the best way to get a good iron skillet !!

      Reply
    • Daphnie
      July 4, 2015 at 8:49 pm (9 years ago)

      If you do buy an Iron skillet, (which I recommend)even if it is from an antique store, make sure that you temper it. (Another word for seasoned). To temper/season the skillet, just rub vegetable oil, I prefer solid shortening into the bottom and sides of the skillet. Then wipe 90% of it off with a paper towel, before you put it in a 350 degree oven for a minimum of two hours. I tend to go for about four. Do this a couple of times a week before you use it, until it looks like a shiny black mirror. When it looks like this, it’s tempered. Do this also after each use, and the skillet will last you a lifetime, and be handed down to your children.

      Reply
    • Ruth Brittain
      July 7, 2015 at 3:05 am (9 years ago)

      I always add a tsp of cinnamon to the cake batter, too! It’s so good. My mom taught me that!

      Reply
  3. Robin @ Simply Southern Baking
    April 25, 2012 at 9:54 am (13 years ago)

    Julie, I’m looking at this just before 6:00 in the morning. Let me tell you, I could eat this for breakfast right now! This looks so yummy! Amazing!

    Reply
  4. Lauren at Keep It Sweet
    April 25, 2012 at 11:29 am (13 years ago)

    This skillet cake topped with ice cream really does sound like a perfect birthday dessert! Love your flash photo to show the toppings:-)

    Reply
  5. Cookbook Queen
    April 25, 2012 at 1:22 pm (13 years ago)

    I can hardly stand how amazing this looks. I want the WHOLE thing!!

    HUGE congratulations on your nomination!! You totally deserve it, girl!!

    Reply
  6. Emily
    April 25, 2012 at 1:28 pm (13 years ago)

    This looks way too good! And great story…love those experiences that change us for the better and are still an important part of us years later!

    Reply
  7. PapaLos
    April 25, 2012 at 1:36 pm (13 years ago)

    Amazing story! It’s moments like those that really define who you were, are and will be for the rest of your life. Really inspirational.

    And the cake looks awesome too. With my birthday being tomorrow I think I may give myself the same gift.

    Reply
  8. Mike
    April 25, 2012 at 1:45 pm (13 years ago)

    That looks delicious!

    Went and registered and voted f/ you.

    Reply
  10. Lindsey
    April 25, 2012 at 3:18 pm (13 years ago)

    OH MY WORD! That looks INCREDIBILE!!! I would have to leave the pecans out but the rest of it sounds amazing! Thank you for sharing!

    Reply
  11. lynn @ the actor's diet
    April 25, 2012 at 4:22 pm (13 years ago)

    i’m inspired to invite a bunch of friends over to eat cake out of my cast iron pan now!

    Reply
  12. Laura
    April 25, 2012 at 5:27 pm (13 years ago)

    Julie, you are such an amazing writer! You are a great storyteller and I have come to look forward to your posts! This one was quite inspirational! As for that cake…man….I might have to make it tonight! It looks ammmazing!

    Reply
    • Julie @ Willow Bird Baking
      April 25, 2012 at 5:38 pm (13 years ago)

      Aw, thank you so much, Laura!! That is so sweet of you to say. Hope you love the cake!

      Reply
  14. Maria
    April 25, 2012 at 10:44 pm (13 years ago)

    I just made a similar skillet dessert. They are the BEST! Can’t wait to try this cake!

    Reply
    • Julie @ Willow Bird Baking
      April 25, 2012 at 10:53 pm (13 years ago)

      I know, I just LOVE skillet cakes! I first saw them as a skillet chocolate chip cookie cake and KNEW I had to make a billion versions ASAP! LOL. Thanks, Maria!

      Reply
  15. Spencer
    April 26, 2012 at 4:04 am (13 years ago)

    What a wonderful creation! I could so eat that all in one go.

    Reply
  16. Renee @ Tortillas and Honey
    April 26, 2012 at 5:31 pm (13 years ago)

    Wow, that looks absolutely incredible. The ice cream in the center makes it look like I could eat the entire thing… well, I probably could haha. Thanks for sharing!

    Reply
  17. Myra
    April 26, 2012 at 6:26 pm (13 years ago)

    Is the flour plain or self rising?

    Reply
  18. Lisa
    April 26, 2012 at 8:39 pm (13 years ago)

    What is icing sugar? I enjoyed reading your story!

    Reply
  19. Diane
    April 26, 2012 at 8:42 pm (13 years ago)

    This is the perfect dish to serve for all the prom kids coming to my house. But I would love to make individual baked servings. Any thoughts?

    Reply
    • Julie @ Willow Bird Baking
      April 26, 2012 at 9:19 pm (13 years ago)

      Diane, Chocolate is a weird beast and when baked in different vessels, can produce anomalies (think hills and valleys!)

      What I might do is bake the original half sheet cake and then plate it into individual dishes with ice cream! You could also try baking in ramekins, but you’d need to reduce the time quite a bit — and I’d do a test run just in case!

      Reply
  20. Kalista
    April 26, 2012 at 8:44 pm (13 years ago)

    What is icing sugar?

    Reply
  21. BrianaG
    April 26, 2012 at 10:23 pm (13 years ago)

    I am wondering what exactly is icing sugar? Is it just powered sugar??

    Reply
  22. Olga
    April 26, 2012 at 10:46 pm (13 years ago)

    This looks amazing and I can’t wait to make it. I have a 12 inch cast iron skillet that is 2 inches deep. Can I double this recipe? Since I am feeding lots of young adult men, I need a larger quantity.
    Thanks!

    Reply
  23. Brandy
    April 27, 2012 at 2:28 am (13 years ago)

    I can’t wait to try this! Looks amazing! PS… I live about 30 minutes from Beaufort! =)

    Reply
    • Julie @ Willow Bird Baking
      April 27, 2012 at 4:07 am (13 years ago)

      Aw, Brandy, say hello to Pivers Island for me! And Cape Lookout! And the Shackleford horses! And, and, and…!

      Thank you 🙂

      Reply
  24. Amanda @ Once Upon a Recipe
    April 27, 2012 at 3:59 am (13 years ago)

    I can think of nothing better than enjoying a delicious chocolate cake straight out of the pan with someone you love on your birthday. I hope the rest of your birthday was just as lovely as that moment. Happy belated birthday Julie!

    Reply
    • Julie @ Willow Bird Baking
      April 27, 2012 at 4:07 am (13 years ago)

      Aw, thank you, Amanda! It really was! It’s one of the best birthdays I remember 🙂

      Reply
  26. Javelin Warrior
    April 27, 2012 at 4:53 am (13 years ago)

    Huge congrats on making the Saveur finalist list and with your beautiful creations, it’s no surprise to me. This skillet cake is no exception – amazing. I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s always a pleasure to be following your creations…

    Reply
  27. Riley
    April 27, 2012 at 5:26 am (13 years ago)

    Wow!! This looks absolutely decadent! Great pictures and thanks for the recipe : )

    Reply
  28. Natasha D.
    April 27, 2012 at 4:15 pm (13 years ago)

    This recipe sounds perfect! I love that it’s not too rich and the ice cream with it looks so good. I can’t wait to try it. 🙂

    Reply
  29. Lori @ RecipeGirl
    April 28, 2012 at 5:11 am (13 years ago)

    What a delicious and sinful treat! Must make! Soon!

    Reply
  30. Kajal
    April 28, 2012 at 2:00 pm (13 years ago)

    Hello Julie! This looks so delish i want to go bake NOW! love how chocolaty it looks. i have never baked in my iron skillet prior to seeing this beautiful thing, and now i’m hellbent on doing it. like now! Thanks for sharing! and i’ve voted for you, i hope you win! 🙂 Cheers!

    Reply
  31. Deanna
    April 28, 2012 at 5:51 pm (13 years ago)

    That trip literally sounds like my version of hell. I couldn’t do it. Or people would banish me to the other side of the island or try to kill me. The skillet cake looks amazing. If I camped I would totally attempt it camping…as it is I’ll try it from the comfort of my kitchen.

    Reply
    • Julie @ Willow Bird Baking
      April 28, 2012 at 6:18 pm (13 years ago)

      LOLLL, I tried to be a good sport but I felt about the same in the beginning! Now, believe it or not, I think I’d like to do it again!

      Thanks, Deanna!

      Reply
  32. Beth
    April 28, 2012 at 10:25 pm (13 years ago)

    If you add 1/2 teaspoon of cinnamon to the cake batter, it is also known as Mexican Chocolate Cake.

    Reply
  33. Kayleigh
    April 29, 2012 at 12:44 am (13 years ago)

    This looks great! Yum.

    Reply
  35. Katerina
    April 30, 2012 at 2:34 pm (13 years ago)

    This looks fantastic! I will try to bake this cake for my and my partner´s birthday (we have it one day apart) . Glad I found your blog!

    Reply
  36. Keira
    April 30, 2012 at 6:24 pm (13 years ago)

    This looks amazing! I want to make it this weekend. Do you think I could half the recipe and make it in a 5-inch skillet just as well?

    Reply
  37. Kiera @ Sweet Kiera
    May 1, 2012 at 4:36 am (13 years ago)

    Get out of here. This is making me drool on my keyboard. Also I just voted for you on Saveur! I hope you win!!!! Miss youu!!!

    Reply
  38. Carol Kizer
    May 2, 2012 at 7:07 pm (13 years ago)

    I made this for my husband last night and he loved it! He said it was good enough to make you slap yor mama !!

    Reply
  39. Esmeralda
    May 3, 2012 at 8:36 pm (13 years ago)

    This reminds me of a Texas Sheet Cake (one of my favorite cakes) but I love that it’s made in a cast iron skillet!

    Reply
    • Julie @ Willow Bird Baking
      May 3, 2012 at 8:41 pm (13 years ago)

      They’re one and the same, Esmeralda! The recipe is also called a Texas Sheet Cake! It’s everyone’s favorite chocolate cake 😉 Thanks!

      Reply
  40. Sasha
    May 6, 2012 at 11:19 pm (13 years ago)

    This looks soo good. I am thinking of making this for my husbands birthday; would the recipe work in a 8 inch skillet? I don’t have a bigger pan. Any suggestions?

    Reply
    • Julie @ Willow Bird Baking
      May 6, 2012 at 11:51 pm (13 years ago)

      Hi Sasha! I’m not sure — I think you could just pour MOST of the batter in and discard a little to be sure it didn’t overfill and that would probably work. Alternatively, you can also bake the original version (see the Recipe By: field of the recipe for a link) in a half sheet pan if you have one!

      Reply
  41. Linda Yockel
    May 19, 2012 at 1:39 pm (13 years ago)

    This recipe does look amazing. Does the frosting harden? I have been looking for a recipe with the old timey frosting that does harden a bit. I don’t really care for the milk chocolate creamy frostings.
    Thanks

    Reply
    • Julie @ Willow Bird Baking
      May 19, 2012 at 1:44 pm (13 years ago)

      Hi Linda! Let’s see if I can describe this: the frosting sets, so the surface of it gets dry and shiny, kind of like a glaze does on a cake. Does that make sense? If you look in the first few pictures, you can see the reflection of the light off of it because it’s set up. I think it’s what you’re looking for 🙂
      Thanks!

      Reply
  42. Linda Yockel
    May 19, 2012 at 2:00 pm (13 years ago)

    Thanks. I think you are right. I looks so good and I think I will give it a try.

    Reply
  43. Aninas Recipes
    May 25, 2012 at 9:23 am (13 years ago)

    Stunning recipe, and the pics looks absolutely gorgeous! Happy Cooking!

    Reply
  44. RecipeNewZ
    May 31, 2012 at 1:01 am (13 years ago)

    I found this post though Pinterest. The photo was so beautiful that I
    just had to come here to read the recipe! Love it! And love your site
    :-).

    I would like to invite you to share this post (and other posts 🙂 )
    on a new photo based recipe sharing site that launched this month. The
    idea is simple: all recipe photographs are published within minutes of
    submission. And, of course, the images link back to the author’s site.

    It’s called RecipeNewZ (with Z) – http://recipenewz.com

    I hope you get a chance to visit and to share some of your delicious
    posts with our viewers. It would be a pleasure to have you on board
    🙂

    Reply
  45. Francie Van Wirkus
    May 31, 2012 at 6:58 pm (13 years ago)

    Hi Julie.

    A house full of athletes and we cannot seem to shake our chocolate cravings. I will be pulling out my granmother’s cast iron pan for this one tonight! Then up on pinterest if it’s as great as it looks! Thank you.

    Francie

    Reply
  46. Carole
    June 6, 2012 at 1:30 pm (13 years ago)

    Do you think this recipe can be adapted to bake in a campfire?

    Reply
    • Julie @ Willow Bird Baking
      June 6, 2012 at 5:02 pm (13 years ago)

      I’m sure it could, but I’m clueless when it comes to campfire cooking! I think it’d be a good recipe to start with, though!

      Reply
  47. Arlinda
    June 12, 2012 at 2:21 pm (13 years ago)

    found recipe on Pinterest and came here for that. I started reading about your trip and thoroughly enjoyed it. You got me first by cooking in cast iron skillet…I was born a Southerner. Then I saw Key West and had to keep reading. I am a Conch (Key Wester) and have camped out on the keys as a Girl Scout. It is hot. My husband is a Conch also and I couldn’t get him to camp with the boys when they were scouts and we lived in Virginia. So I did it with another mother as crazy as I. Now to try this skillet cake. To be honest, the only desert I’ve done in cast iron skillet is Pineapple Upside Down Cake and it is great.

    Reply
  48. April
    June 12, 2012 at 7:43 pm (13 years ago)

    I am wanting to make this for Father’s Day. Could you please tell me if you use self rising or all purpose flour for this recipe?

    Reply
  49. Jodie
    June 16, 2012 at 12:33 am (13 years ago)

    I made this and it was amazing! Everyone in my family loved it too, and they are hard
    To please, I’d give it 5 stars!

    Reply
  50. Renna
    June 17, 2012 at 5:17 am (13 years ago)

    I’ve been making Texas Chocolate Sheet Cakes since I moved to Texas as a teenager, back in 1970 (funny, I’d never heard of it when living in Oklahoma). I’ve made it so many times I never need the recipe, and it always gets requested at church gatherings. Because it’s so big, I never make it just for Hubby and I, though. The skillet version will be perfect for us. Thanks for sharing! 🙂

    Reply
    • Julie @ Willow Bird Baking
      June 19, 2012 at 2:55 am (13 years ago)

      Isn’t Texas Sheet Cake the best?! I love that this skillet-sized version will be perfect for you and the hubby!! Enjoy, Renna!

      Reply
  51. Joelle
    June 18, 2012 at 5:24 pm (13 years ago)

    Hi, I made this for Father’s Day, and my dad absolutely loved it. What a fun presentation & experience. When he asked for a plate, and I told him we’d just eat it out of the skillet, he was like “Really?!”

    Reply
  52. Kids Party
    June 21, 2012 at 4:34 am (13 years ago)

    Chocolate sheet cake is my favorite. This simple and smaller portion will keep me happy for a long time.

    Reply
  53. Angela
    June 25, 2012 at 8:24 pm (13 years ago)

    is there another option to using buttermilk.

    Reply
  54. wierzbaaa
    June 29, 2012 at 4:09 pm (13 years ago)

    I can only preheat oven to the 250 :c

    Reply
    • Julie @ Willow Bird Baking
      June 29, 2012 at 4:16 pm (13 years ago)

      The recipe is in Fahrenheit. Is your oven in Celsius? If so, preheat to 177 degrees C instead 🙂

      Reply
  55. Wendy
    June 30, 2012 at 3:53 pm (12 years ago)

    This cake looks delish! I can’t wait to make it for my son…he loves ooey gooey chocolate. I do have to speak up as a Florida girl though, we do not have crocodiles. They are alligators! I can understant your fear. I try to avoid all fresh water rivers and lakes in the state. I have been canoeing on the Myakka river a few times and I am always scared every second I am out there.

    Reply
    • Julie @ Willow Bird Baking
      June 30, 2012 at 5:00 pm (12 years ago)

      LOL! Wendy, I stand corrected! Funny, I just got back from canoeing in a (alligator-free, I hope) lake up here in NC 😉

      Reply
  56. Helen
    July 1, 2012 at 12:34 pm (12 years ago)

    Quick question…what is icing sugar? Is that the same as powdered sugar? Can’t wait to get out my good ol’ iron skillet and try this for something other than frying. lol

    Reply
    • Julie @ Willow Bird Baking
      July 1, 2012 at 1:36 pm (12 years ago)

      Yes, icing sugar, powdered sugar, confectioners’ sugar, and 10X sugar are all names for the same thing — a little confusing to have so many! 😉

      Reply
  57. Maggie Hall
    July 8, 2012 at 7:07 pm (12 years ago)

    My husband, myself, and my two daughters are notorious for ordering the largest, nuttiest, chocolatiest (is that a word even? … LoL…it is now) dessert on any menu… adding ice cream and chocolate or hot fudge sauce (if it doesn’t already come with) and whipped cream and sharing every last yummy bite between the four of us. This skillet cake will allow us to indulge in this chocolaty delight at home. I cannot wait to make it. Thanks so much for the simple recipe!!

    Reply
  58. Lila
    July 14, 2012 at 2:25 am (12 years ago)

    Thank you for the recipe! It was really delicious and could not have been easier to make. I probably won’t add the caramel sauce next time but the ice cream made it just perfect. I will definitely be making this in the future. Thanks again.

    Reply
  59. Karen
    July 24, 2012 at 6:02 am (12 years ago)

    I grew up in Wyoming and my mom made this Texas Sheet Cake often. Our favorite!! Would it be possible to sub coffee for the buttermilk and milk in the recipe. My daughter can’t eat dairy. Thanks. The pics look fantastic. That icing is the best.

    Reply
    • Julie @ Willow Bird Baking
      July 24, 2012 at 4:32 pm (12 years ago)

      Hi Karen! Thank you! The buttermilk actually provides the acid that reacts with the leavener in this recipe, so the answer to your question is that I’m not sure. A quick google search tells me coffee is also acidic, but particularly in a chocolate recipe (chocolate makes everything a little wonky, chemical-wise) I’m not sure how this adjustment would go over. I say try it and see! I’d love to hear how it turns out!!

      Reply
  60. Abby
    July 24, 2012 at 7:57 pm (12 years ago)

    Sounds great, but what is icing sugar??

    Reply
    • Julie @ Willow Bird Baking
      July 24, 2012 at 9:01 pm (12 years ago)

      Thanks, Abby! Icing sugar is also called powdered sugar, confectioners’ sugar, and 10X sugar.

      Reply
  61. Lolalo
    July 25, 2012 at 1:12 am (12 years ago)

    Eating this as I type! YUM! I don’t have ice cream to top it, but it is wonderfully warm, chocolate-y and just as good as it looks in the pic.

    Reply
  62. Connie McEntyre
    August 1, 2012 at 1:37 am (12 years ago)

    I can’t wait to try this recipe. I love anything chocolate and this sounds really good.

    Reply
  63. Juli Anderson
    August 1, 2012 at 4:27 pm (12 years ago)

    Wondering if anyone has tried this at a camp site? Since it is cooked in a cast iron skillet, I’m curios to know if it could be done in a Dutch Oven, with charcoals underneath and ontop of the lid. Any ideas??

    Reply
    • Julie @ Willow Bird Baking
      August 1, 2012 at 4:51 pm (12 years ago)

      Several people have mentioned wanting to try it that way, Juli, but no reports yet about how it works! If you try it, let us know! You should be able to tell when it’s finished with just the toothpick trick. Good luck!!

      Reply
  64. Mary Ann
    August 5, 2012 at 10:09 pm (12 years ago)

    gotta try this one

    Reply
  65. Rochelle
    August 7, 2012 at 4:36 pm (12 years ago)

    Oh my goodness!!! This dessert turned an ordinary Monday into a fantastic Monday!! My family loved it!!! My 6 year old daughter already declared this to be the birthday cake she wants in January.

    Reply
  66. Mary
    August 8, 2012 at 1:45 pm (12 years ago)

    What is icing sugar ?

    Reply
    • Julie @ Willow Bird Baking
      August 8, 2012 at 2:20 pm (12 years ago)

      Icing sugar is also called powdered sugar, confectioners’ sugar, and 10X sugar.

      Reply
  67. Linda aka Mixed Kreations
    August 8, 2012 at 9:59 pm (12 years ago)

    This cake looks amazingly delicious. I definitely will have to try this recipe. Makes my mouth water just looking at it. I hope you don’t mind that I posted a picture and link to your recipe and home page on my blog. Thank you so much for sharing your recipe.

    Reply
  68. francesca/kimiko kusumoto
    August 9, 2012 at 3:05 pm (12 years ago)

    goeey chocolate pan cake was good 10 year old did it by herself and cleaned up by herself debbie was a good receipe thanks lakeland florida usa

    Reply
    • Julie @ Willow Bird Baking
      August 9, 2012 at 3:07 pm (12 years ago)

      I’m so glad to hear that, Francesca!! I love that she made it all by herself! (and cleaned up!)

      Reply
  69. Nancy Brown
    August 12, 2012 at 5:28 pm (12 years ago)

    Making this tonight for my family! Sounds like a perfect dessert to follow grilled burgers!

    Reply
  70. Erin
    August 17, 2012 at 3:17 am (12 years ago)

    Made is tonight for my brothers bday. I can not explain how insanely good this was!!!! Amazing recipe. Definitely one of my favorites. Thanks!!

    Reply
  71. Carla Tipton
    August 18, 2012 at 12:23 am (12 years ago)

    What is “icing sugar”….powdered sugar??

    Reply
  72. Jennifer M Bunker
    August 19, 2012 at 11:55 pm (12 years ago)

    My oldest daughter, 10 chose this today for her birthday cake. It was super easy, and delicious! The whole family loved it! Thanks for this superb recipe!

    Reply
  73. MissBlissMom
    August 31, 2012 at 4:09 pm (12 years ago)

    Can you do this over a fire do you think? If I add a nice tight foil-made lid and top it with coals? Seems like a fun decadence while “roughing it.” Bring my hand-crank ice cream maker and go the whole 9 yards…

    Reply
    • Julie @ Willow Bird Baking
      September 1, 2012 at 1:58 am (12 years ago)

      I think you could, but I don’t know what to tell you for baking time! Take toothpicks 🙂 I hope it works! Let me know — several folks have asked!

      Reply
  74. Chelsea
    September 1, 2012 at 6:52 pm (12 years ago)

    Would this work in an oven proof skillet?

    Reply
    • Julie @ Willow Bird Baking
      September 2, 2012 at 12:10 am (12 years ago)

      Yes, Chelsea, but I’m not sure about the volume of your skillet — if it’s drastically different, it might burn or overflow with this baking time. You may want to just make the original cake (see the source link in the recipe) in a baking pan.

      Reply
  75. Tammy W.
    September 1, 2012 at 7:27 pm (12 years ago)

    Saw this and was on the verge of a Chocolate attack, I will be making this as soon as I get back from the store getting the butterfly, the only in gredient I don’t have. I will let you know how it went. thanks a bunch for sharing this.

    Reply
  76. Tammy W.
    September 1, 2012 at 7:29 pm (12 years ago)

    that’s BUTTERMILK not butterfly, lol

    Reply
    • Julie @ Willow Bird Baking
      September 2, 2012 at 12:10 am (12 years ago)

      LOLLLL Tammy, I thought butterfly would be a pretty creative cake ingredient… 😉 Hope you love the cake!

      Reply
  77. eleanor
    September 3, 2012 at 12:09 am (12 years ago)

    I just make home-made choc. chip ice cream yesterday, am going to try this luscious looking cake to put it on top of…thanks…looks awesome.

    Reply
  78. suzanne
    September 4, 2012 at 7:26 pm (12 years ago)

    Looks & sounds perfect for a chocoholic like me! AND when I moved to Israel from North Carolina, I brought my whole collection of cast iron cookware with me – some inherited from my grandmother, so you KNOW they are well-used & well-seasoned! Now that I’ve read your Everglades adventure, I’ll go have a look at the rest of the site… including the recipes!

    Reply
  79. Sandra
    September 6, 2012 at 3:46 am (12 years ago)

    Try adding a teaspoon of cinnamon to the cake, it adds so much to the flavor of the cake.

    Reply
  80. Wanda Cawthorn
    September 11, 2012 at 10:12 pm (12 years ago)

    This cake was wonderful!!!! It was so easy and just the right size for a small family.We all loved it!!!!! thanks

    Reply
  81. Nicolas Raymond
    September 13, 2012 at 6:40 am (12 years ago)

    Looks devilishly good, thanks for posting and sharing the recipe 🙂

    Reply
  82. Opal
    September 20, 2012 at 7:49 pm (12 years ago)

    I am a choc. lover and this looks great

    Reply
  83. Lindsey
    September 21, 2012 at 12:01 am (12 years ago)

    This is absolutely amazing !!!

    Reply
  84. mehrunnisa
    September 26, 2012 at 10:01 am (12 years ago)

    can i make the batter a couple of hours before and put it to bake when i sit down to dinner? i am planning to make this as a dessert for dinner. also, would not having ice-cream matter. it’s so cold here in london i was thinking of teaming it with a salted caramel sauce.

    Reply
    • Julie @ Willow Bird Baking
      September 26, 2012 at 11:05 am (12 years ago)

      With this batter, since it have leaveners that react immediately, I wouldn’t make the batter ahead of time. What I might do instead is make the whole cake ahead of time and then leave only the icing to make after dinner (quick and easy). While you make the icing, you can put the cake in the oven to warm for a few minutes. Feel free to leave off the ice cream — salted caramel sounds delicious!

      Reply
  85. mehrunnisa
    September 26, 2012 at 12:58 pm (12 years ago)

    great! thanks. i will let you know how i get along. it looks gorgeous. and i love your stories. x

    Reply
  86. Bette Davis
    September 27, 2012 at 1:52 am (12 years ago)

    I made this for dessert tonight, all I can say holy cow. it is fantastic.I highly recommend it.

    Reply
  87. Ross
    September 27, 2012 at 6:44 pm (12 years ago)

    Brilliant recipe! Love the rough and ready style of this recipe. We do lots of cooking over a campfire using a skillet and this recipe would work brilliantly. Simply cover the skillet in tin foil (4 layers would be best), place in the embers and cover with more embers. The embers act like an oven and cook the cake from both sides, top and bottom.. Gonna try this one out next time I’m camping. Thanks for sharing!

    Reply
  88. Doug Sandquist
    September 28, 2012 at 4:31 am (12 years ago)

    Wow, this looks amazing! This should be a challenge to make Vegan and Gluten free!

    Reply
  89. misty
    October 17, 2012 at 7:56 pm (12 years ago)

    what if i dont have a 12×18 pan. can i use a 13×9 pan?

    Reply
  90. Jacqui
    October 30, 2012 at 12:57 am (12 years ago)

    This CAKE is the BOMB! If I want chocolate cake of any kind, this is my only choice! My favorite way to eat this cake…….is warm out of the oven!

    Reply
  91. Amy Sleeman
    November 17, 2012 at 2:48 am (12 years ago)

    Absolutely devine! Thank you! Since this was so amazing, I’m making your pumpkin skillet cake for Thanksgiving. I can’t wait!!

    Reply
  92. Kay Blanchard
    December 3, 2012 at 2:35 am (12 years ago)

    Made this tonight for my sons birthday because we all Love chocolate, but didn’t want a lot of leftovers. This was fabulous! It was soquikb& easy to make & it is definitely a keeper.

    Reply
  93. Altgold
    December 4, 2012 at 11:54 am (12 years ago)

    Sorry, but this looks like the ultimate cake and icecream-heaven!!!

    Reply
  94. Sherry
    December 26, 2012 at 3:48 am (12 years ago)

    I just made this tonight! We make this in Tx without the skillet and its called a Texas
    Sheet cake or a chocolate sheet cake! I like the concept of cooking in a skillet tho.The icing has
    Always been my favorite!! Yum

    Reply
  95. Darryl
    December 31, 2012 at 5:59 pm (12 years ago)

    Any suggestions for buttermilk substitution? Don’t have any on hand right now.

    Reply
  96. Lisa
    January 18, 2013 at 9:39 pm (12 years ago)

    I wonder what altitude you are at because every recipe I have tried of yours for cooking in cast iron has needed 10 to 30 minutes more baking time. Sorry but this was not chocolatey enough for us.

    Reply
    • Julie @ Willow Bird Baking
      January 18, 2013 at 10:07 pm (12 years ago)

      Hi Lisa,

      So sorry you weren’t satisfied — this is the popular recipe known as Texas Sheet Cake, so I know many people enjoy it. It’s been a favorite of my family for years. As the note on the recipe says, baking in cast iron is necessarily not consistent because of the material, and you should expect for cooking times to vary; I doubt it relates to altitude.

      Reply
  97. Jayne
    January 31, 2013 at 10:09 pm (12 years ago)

    I read the title of this to my son and he said, “Don’t you mean diabetes in a pan?” haha. I have got to make this. I really need a good chocolate fix!

    Reply
  98. Candis
    February 9, 2013 at 10:52 pm (12 years ago)

    I saved your baking website. Everything looks so yummy and I had to save them all to make when I’m able to. Thank you for sharing your talent..

    Reply
  99. Mary Ellen
    March 1, 2013 at 10:08 pm (12 years ago)

    Has anyone tried this in a 12″ cast iron skillet?

    Reply
  100. Jill Lake
    March 11, 2013 at 9:41 pm (12 years ago)

    I made this last night and it was BEYOND.GOOD!!! It’s a party for your taste buds. We ate it still warm after frosting it, with Moose Tracks ice creams and lots of caramel sauce. It was To.Die.For!!!! Huge perk- SO easy and quick to make!! Thank you thank you thank you for this wonderful concoction of blissfully sweet heaven!

    Reply
    • Julie @ Willow Bird Baking
      March 11, 2013 at 10:12 pm (12 years ago)

      Aw, that is so good to hear, Jill!! I’m so glad you all enjoyed it! Thank you!

      Reply
  101. Vickie Lynn
    March 12, 2013 at 1:47 am (12 years ago)

    Sinful in such a good way.. Love all your goodies 🙂 Happy day to you!!

    Reply
  102. Shannon Downey
    March 15, 2013 at 4:58 pm (12 years ago)

    I haven’t yet made this, but I’m gonna this weekend. hope its good. you all have awesome things to say about it and I’m excited..

    Reply
  103. kaykay
    March 25, 2013 at 9:44 pm (12 years ago)

    Can you use selfrising flour

    Reply
  104. Marcell
    March 28, 2013 at 12:47 pm (12 years ago)

    Please email me the recipe.

    Reply
  106. Cassie
    April 9, 2013 at 2:04 am (12 years ago)

    So I’m a little late in the game, but I pinned this a long time ago and am just now going to make it. I’m so excited! I tried reading your comments to find the answer to my question but there were a million comments – which means it must be good! I want to make this gluten-free, can I substitute almond flour for the all-purpose flour?

    Reply
    • Julie Ruble
      April 9, 2013 at 2:22 am (12 years ago)

      Hey Cassie! I hope you love it! I know that changing the flour will necessarily change the flavor/texture of the cake, but I haven’t tried it with almond flour and can’t say how! If you try it, please let us know! I hope it is fantastic 🙂

      Reply
  107. Rae
    April 22, 2013 at 10:39 pm (12 years ago)

    Wow!! This cake is absolutely amazing!! I love my cast iron skillet and use it quite often, but I have never made a dessert in it till now! It was so moist and rich and overall amazing!! Thanks for sharing!!

    Reply
    • Julie Ruble
      April 23, 2013 at 2:47 am (12 years ago)

      I’m so thrilled to hear that you enjoyed it, Rae! 🙂

      Reply
  108. Smo
    April 23, 2013 at 3:51 am (12 years ago)

    I’m buying the skillet to-MORROWWWWW:) ….. morning. It will be on thee
    table that same early evening AND you can color it GONE, thankyouVery Much

    Reply
  109. Monica h
    May 13, 2013 at 11:31 pm (12 years ago)

    Texas Sheetcake is my hubby’s favorite. I will be making this soon and he will love us both! 🙂

    Reply
  110. casey corbett
    May 20, 2013 at 1:15 pm (12 years ago)

    I made this incredible recipe yesterday and this is one of the best things I have ever ate in my entire life!! Loved it! Thanks so much for this great idea! Will be making this again and again.

    Reply
    • Julie Ruble
      May 20, 2013 at 5:16 pm (12 years ago)

      Yay, I’m so glad to hear that, Casey!!

      Reply
  111. dayment
    July 16, 2013 at 6:54 am (11 years ago)

    Made this as a birthday cake this weekend! In the oven though, and doubled the recipe to fit into our giant 17″ skillet. Heated the oven to 350 then turned it down to 325 when i put it in – for 30 min. Timing and measurements doubled matched up just right. Served with ice cream and my homemade caramel sauce. Thank you!

    Reply
  112. Karen Sher
    September 19, 2013 at 7:51 pm (11 years ago)

    I bought a 10-inch cast iron skillet just to make this! I’ve been lusting for this dessert since I saw the recipe. Can’t wait!!

    Reply
  113. Sally
    September 26, 2013 at 3:01 am (11 years ago)

    This was called Texas cake years ago….made in shallow sheet pan. Have to try it in a cast iron skillet , looks yummy.

    Reply
  114. Amanda B. Recondwith
    October 28, 2013 at 5:22 am (11 years ago)

    We’ve been making this sheet cake all my life. However we added cinnamon to ours… Love it. Can’t wait to make it in a cast iron skillet.

    Reply
  115. Clarissa
    December 16, 2013 at 11:01 pm (11 years ago)

    My cake turned out amazing!! Thank you! I wish I could insert a picture right here of how it looks. Can’t wait for the hubby to come home and dig into it. Thanks again.

    Reply
    • Julie Ruble
      December 16, 2013 at 11:16 pm (11 years ago)

      Yay! That’s so great to hear, Clarissa! I hope you both love it!

      Reply
  116. Candy
    February 6, 2014 at 11:11 pm (11 years ago)

    I made this tonight- WOW!!! I followed the recipe to a T (and well written too, had no problems following it)
    Thank you for posting this and I’m looking forward to trying your other recipes. We’re snowed in here in the Portland area, so I’m catching up on cooking to ease the cabin fever…

    Reply
    • Julie Ruble
      February 6, 2014 at 11:15 pm (11 years ago)

      Yay! So glad you enjoyed it, Candy!! It’s my favorite 🙂

      Reply
  117. Lianne
    February 26, 2014 at 5:35 pm (11 years ago)

    Looks utterly amazing, can’t wait to try it, reminds me of a similar cake that I make, I’m curious to try yours now. Congrats to you on the nomination. All the best. I tried to vote, but either I’m too late or did something wrong. Thanks for sharing your wonderful story with us.

    Reply
  118. Katie
    August 10, 2014 at 4:06 pm (10 years ago)

    I made this Gluten Free/Dairy Free and it turned out amazing! Here are the substitutions I made: I used Jules GF Flour mix, but I am confident King Arthur GF All Purpose Flour or Namaste GF Flour blend would work just as well. Instead of butter for both the brownie and icing, I used Earth Balance Vegan Buttery Sticks. For my vegetable oil I used avocado oil, since my hubby has recently developed an allergy to coconut oil. (Sniff) Again, I feel confident either oils would work fine. To make the dairy free “buttermilk” I mixed 1/4 cup Silk Unsweetened Soy Milk with 3/4 tsp lemon juice and let it sit for 5 minutes before using. Otherwise, I followed the recipe instructions and measurements exactly as written. The result was unbelievably good and made me home sick for Texas…It reminded me of a Texas Sheet Cake in a cast iron skillet!! We actually liked it even better cold, then fresh out of the oven. I definitely will make this again.

    Reply
    • Lisa Roszler
      August 19, 2014 at 10:01 pm (10 years ago)

      Thanks, Katie, for the GF version! I will try it! One note, though: Jules GF flour mix contains xanthan gum and some of the other GF flour mixes don’t. Mine doesn’t, so I will add it in. 🙂

      Reply
  119. Beth Rogers
    September 11, 2014 at 9:21 am (10 years ago)

    Texas girls love cast iron skillets and chocolate !
    Please write a cookbook with your fabulous stories.
    Or better yet interview to be on Food network !!!

    Reply
    • Julie Ruble
      September 11, 2014 at 11:07 pm (10 years ago)

      Aw, thanks Beth!

      Reply
  120. Bean
    September 13, 2014 at 6:47 pm (10 years ago)

    Is it going to taste like bacon since that’s primarily what I use my cast iron skillet for? I say no but husband says yes.

    Reply
    • Julie Ruble
      September 13, 2014 at 7:23 pm (10 years ago)

      I’m with you. I don’t cook a ton of bacon, but I do use my cast-iron skillet for other things including meat and I can never detect off flavors in my baked goods. If you’re worried about it, though, try scrubbing the skillet with some salt and hot water to get any residue off. Then spray with some cooking spray and use it!

      Reply
    • Kim
      November 8, 2014 at 1:04 pm (10 years ago)

      I have made this recipe dozens of times and I use my cast iron skillet for bacon, chicken wings, etc…the cake tastes amazing. It won’t taste like bacon, I’m sure. 🙂

      Reply
  121. larry shriver
    October 31, 2014 at 4:44 pm (10 years ago)

    It would be nice if people who have a great recipe such as this one seems to be, would make it in a PRINTABLE form. I download many recipes, and then laminate them. This one exceeds the print preview capabilities, so I don’t know what I would end up with on paper.

    Reply
    • Julie Ruble
      October 31, 2014 at 5:06 pm (10 years ago)

      There is a print button right below the recipe.

      Reply
  122. Susan@LunaCafe
    January 10, 2015 at 3:59 pm (10 years ago)

    Ohhhh… this looks so amazing, and your story is deeply affecting as well. You had me at “alligator.” I’m still nervous. 🙂

    Reply
  123. Elena
    January 13, 2015 at 7:26 am (10 years ago)

    Looks incredible!

    Reply
  124. Toni | BoulderLocavore
    January 13, 2015 at 11:57 am (10 years ago)

    Somehow in looking at the top of the cake it was still a surprise to see the actual cake underneath! It did not look be possible to make it any more alluring but with the cake AND ice cream? Heaven. Loved your reflection too. Made me remember those time when we first feel ourselves as a budding adult.

    Reply
  125. Nandita
    April 17, 2015 at 3:24 am (10 years ago)

    I loved this recipe! And your story even more! You painted such a vivid picture; I felt like I was out there at that camp; stargazing too.
    I only wish there was an egless version of this yummy cake. Also, my experiences with baking are horrendous!

    Reply
  126. Linda
    June 11, 2015 at 8:59 pm (10 years ago)

    First comment in 2015. Absolutely my favorite dessert to serve to family and company. Thank you so much for sharing.

    Reply
  127. Linda
    June 11, 2015 at 9:02 pm (10 years ago)

    First comment in 2015. Absolutely my favorite dessert to serve to family and friends. Thank you for sharing.

    Reply
    • Julie Ruble
      June 22, 2015 at 3:35 pm (10 years ago)

      Absolutely, Linda! Thanks for your kind words! I’m so glad you all enjoy it! 🙂

      Reply
  128. Kim Piter
    August 11, 2015 at 11:40 pm (9 years ago)

    I can only find low fat buttermilk in the store, did you use this or full fat buttermilk?

    Reply
    • Julie Ruble
      August 11, 2015 at 11:56 pm (9 years ago)

      I actually use powdered buttermilk, which is often found in the baking aisle and which is longer-lasting then regular buttermilk. I don’t write it in the recipes because I’m not sure if everyone can find it, but I love to use it. If you decide to use it, put the dry powder in with the dry ingredients and the water in when the recipe calls for the buttermilk. I find it very convenient. Hope that helps!

      Reply
      • stephanie
        September 22, 2015 at 5:36 pm (9 years ago)

        Oh Julie, so happy to see you say this. Have you noticed a difference in using the powdered vs. fresh buttermilk? Are there certain recipe that adapt better than others? I have always wanted to try the powdered version, but I have read different opinions on it. (I just watched your cute Aldi’s youtube video! Well done!))

        Reply
        • Julie Ruble
          October 5, 2015 at 8:51 am (9 years ago)

          Hey Stephanie! I’ve never noticed a difference and it’s SO nice that the buttermilk doesn’t go bad after a week in the powdered form. I’ve used it in all kinds of baking! And thanks <3

          Reply
  129. Sandi
    July 16, 2016 at 5:08 pm (8 years ago)

    Thank you so much for sharing this recipe. I’ve been looking for it for well of 16 years. We used to have this all of the time but we called it chocolate pudding cake. I’m so excited to make this, I’ll be doing that tonight and sharing it with my brothers who will be here for dinner, the first time in 20 years!

    Reply
  130. Kim
    July 6, 2017 at 10:09 pm (7 years ago)

    This recipe is yet to fail me. Today, I have made it for the umpteenth time at the request of my eldest because of rocking AP scores.

    We. Love. This. Cake.

    Reply
    • Julie Ruble
      July 6, 2017 at 10:41 pm (7 years ago)

      Aww, I’m so glad to hear that, Kim!! It’s my all-time favorite! Congrats to your eldest 🙂

      Reply
  131. Margaret Blickenderfer
    September 12, 2018 at 6:04 pm (6 years ago)

    Well, I’m late to this recipe party but nonetheless, I am very excited to have found it! I am now the proud owner of my late Mom’s 8″ and 10″ cast iron skillets. My dear Mom has been gone for 20 years but the pans showed up just recently at a family members house. I can’t wait to try this recipe tonight, actually! Thank you for posting this!

    Reply
    • Julie Ruble
      September 12, 2018 at 6:25 pm (6 years ago)

      I’m so glad they made their way to you! I hope you love the cake — it’s one of my all-time favorites.

      Reply
  132. Scarlet
    October 7, 2019 at 1:49 pm (5 years ago)

    Oh, this sounds amazing. My husband loves his cast iron skillets so this will be a fun recipe to try together!

    Reply
  133. Kris
    September 3, 2020 at 11:51 pm (4 years ago)

    This cake was amazing!!! We made it exactly as the recipe says and it was excellent!! Thanks for sharing this great recipe!!

    Reply
    • Julie Ruble
      September 4, 2020 at 12:10 am (4 years ago)

      Yay! I’m so glad you enjoyed it!

      Reply
  134. diane
    May 18, 2022 at 4:39 am (3 years ago)

    This is the best thing to ever come out of my cast iron skillet!! Thank you for sharing this scrumptious recipe.

    Reply
  135. restaurantthatdeliversnearme.website
    July 6, 2022 at 11:09 am (2 years ago)

    It is a wonderful recipe. Thx alot!
    http://www.fooddoz.com

    Reply
  136. restaurantthatdeliversnearme.website
    November 5, 2022 at 8:19 am (2 years ago)

    It is a nice recipe. Thanks for sharing. http://www.fooddoz.com

    Reply
  137. Veena
    August 23, 2023 at 11:37 pm (1 year ago)

    Wow, the Gooey Chocolate Skillet Cake Ice Cream Sundae sounds absolutely divine! I can almost taste the melty, chocolatey goodness paired with cold vanilla ice cream and that drizzle of caramel sauce. 😍 And what a journey the author went through at Camp Lulu Key! It’s fascinating how experiences that challenge us, no matter how uncomfortable, often become the most cherished memories. It’s a testament to personal growth and resilience. But on a lighter note, I’m definitely trying out this skillet cake recipe for my next gathering.

    Reply

26Pingbacks & Trackbacks on Gooey Chocolate Skillet Cake Ice Cream Sundae

  5. […] a french silk pie from Take a Megabite. Both were delicious. But this weekend I’m thinking gooey chocolate skillet cake ice cream sundae! Looks completely decadent, no? Willow Bird Baking suggests putting it on the table and letting […]

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  6. […] We did skip the nuts because I am the ONLY person in my family that can appreciate nuts and chocolate together.  My recommendation on this pin is to make it, it is so good. Find the recipe at Willow Bird Baking – Gooey Chocolate Skillet Cake. […]

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