Texas Chocolate-Pecan Skillet Cake – Recipe & Video!

A classic Texas Sheet Cake is a chocolate cake smothered in chocolate pecan frosting, and if you hadn’t guessed, it’s big and bold, like you would think things are in Texas.  Most sheet cakes are baked in sheet pans of course, however using an iron-skillet seems much more rustic and gratifying.  This soft crumbed cake is slathered in fudgy frosting, that you quickly mix up in a saucepan, and top with toasted pecans.  For a homemade cake, it’s the easiest thing you can bake, that tastes this chocolaty good.  I made a short video to show how simple it is to make, and to get those mouths a waterin’, so you will bake one at home.

A suggest you watch the video a couple of times to get the gist of it, and then proceed with the written directions.  I’d call this a beginner level cake, that tastes like a pro made it because it’s rich, abundant, and lusciously good.  I guess they do, do things bigger in Texas.

Ingredients

Cake

2 cups semisweet chocolate chips, divided

3/4 cups unsalted butter

1 cup dark brown sugar

2/3 cup granulated sugar

2 cups all-purpose flour

1/4 cup dark cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup buttermilk

Frosting

1 cup granulated sugar

1/2 cup unsalted butter

1/2 cup half & half

1/4 cup dark cocoa powder

2 tablespoons all-purpose flour

1/2 teaspoon salt

1 teaspoon vanilla extract

1 cups pecans for topping

(Serves 12)

To Prepare:

1. Preheat oven to 350 degrees.  Grease a 10-inch cast-iron skillet, set aside.
2. To make cake – Combine 1 1/2 cups chocolate chips and butter in a microwave safe bowl.  Microwave on high for 1 minute.  Remove and stir until smooth, set aside.
3. In a stand mixer or large bowl, combine both sugars and eggs.  Mix on high for 4 minutes.  Add flour, cocoa, baking powder and salt, mix on low for 1 minute, then add buttermilk and remaining chocolate chips. Mix on low for 1 minute.  Add melted butter mixture and stir for 1 minute.
4. Pour into prepared pan and smooth out on top.  Bake in oven for 35-40 minutes, or until lightly puffed evenly.  Toast pecans in oven.
5. While the cake is baking make frosting.  In a small saucepan, add all frosting ingredients, except vanilla extract.  Place saucepan over medium heat until boiling and cook frosting for 4 minutes, while continuously stirring.  Pour hot frosting into a large measuring cup, or bowl with spout.  Add vanilla extract and stir, set aside. Let cool while cake continues to bake.
6. Remove cake and let rest for 5 minutes, before pouring frosting over top.  Smooth frosting over surface with a rubber spatula or knife.  Chop pecans and sprinkle over top of cake.  Serve warm or at room temperature with vanilla ice cream, if desired.  Enjoy!