Cast Iron Cake

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Cast Iron Cake


Cast Iron Cake

 

I have a new love……….it’s a cast iron skillet. Where has it been all my life?????

I came across a couple of cast iron skillets way back in the cupboard right after Tim and I were married……..and thats where they have stayed, until recently.

While looking at and researching recipes for the blog, I noticed that a lot of folks still use them……….I always thought they were for those of a certain generation (sorry) or for camping ( yuck…..but thats a different story). So just for kicks, I have tried them for different things over the last couple of months. Well to my surprise, they are great!!!

So, when I came across a recipe at www.kitchendaily.com and it used a cast iron skillet and it was chocolate……………I had to try it and it turned out beautifully. Not only was it easy to prepare, with things almost all pantries have, but you only need one bowl and the skillet. It was chocolatey, and the frosting melted into the cake and made it moist, almost pudding like.

The Cast Iron Cake is a homey, rustic chocolate cake, topped with a dollop of whipped cream…………yummmmmm!

Cast Iron Cake Collage

 

Cast Iron Cake
Author: 
Serves: 8
 
Adapted from Kitchen Daily recipe........
Ingredients
  • For the Cake:
  • 1 cup flour
  • ½ teaspoon baking soda
  • 1 cup sugar
  • ¼ cup butter
  • ¼ cup oil
  • 2 tablespoons cocoa powder
  • ½ cup water
  • ¼ cup buttermilk
  • 1 egg
  • ¼ teaspoon vanilla
  • For Frosting:
  • ¼ cup butter
  • 2 tablespoons cocoa powder
  • 3 tablespoons milk
  • ½ cup toasted pecans chopped
  • 2 cup powdered sugar
  • ½ teaspoon vanilla
Instructions
  1. Preheat oven to 350*
  2. Sift the flour, baking soda, sugar, and salt into a large bowl and set aside.
  3. In a 10 inch cast iron skillet, bring the butter, oil, cocoa powder, and water to a boil. Remove from heat and whisk in the dry ingredients. Stir in the buttermilk, egg, and vanilla. Place the skillet in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
  4. Set cake aside.
  5. To make the frosting:
  6. In a medium saucepan, place the butter, cocoa powder, and milk and bring to a boil. Remove from the heat and add the remaining ingredients, mixing well. Pour warm frosting over warm cake and spread over entire cake.

 

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Rosemary Pecan Cornbread

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Rosemary Pecan Cornbread


So to go along with the October Beans Southern Style you need a great cornbread. The Rosemary Pecan Cornbread is the perfect match. The nutty taste of the beans and the pecans in the cornbread pair perfectly. Continue reading “Rosemary Pecan Cornbread”

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