The lines have fallen to me in pleasant places; Indeed, my heritage is beautiful to me. ~ Psalm 16:6 nasb

Monday, June 1, 2015

Skillet Cake

This is another recipe courtesy of the Penzey's Spices magazine.  Super easy, super moist and yummy, and easy to clean up.

It's called Skillet Cake because you make it right in the skillet--mix it, bake it, serve it.  Easy-peasy and it's so moist.

This is not a rich cake, but a great way to have a little piece of dessert, a little piece of sweetness after your meal (or before), without having the sweetness overwhelm you.  The frosting has a little coffee in it, so it really balances the cake well.  Which is great, because all good cake has frosting.

Skillet Cake
Yield:  10-12 servings

1 1/2 cups all-purpose flour
3 tablespoons cocoa powder (I use Dutch-process)
1 cup sugar (I use cane juice crystals)
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons oil (I used evoo without any taste issues)
1 tablespoon vinegar
1 teaspoon pure vanilla extract
1 cup cold water

Preheat oven to 350F.  Sift the dry ingredients together into a 10" cast iron skillet (also works well in an 8x8 baking pan).  Make three wells in the dry in the dry ingredients in the skillet.  Pour the oil in the first well, the vinegar in the second well, and the vanilla extract in the third well.  Pour the cold water over the top.  Stir with a fork until well blended.

Bake at 350F for 25 minutes.  Don't forget to use a hot pad or oven mitt when grabbing the handle of the skillet to remove it!  Let cool, then frost.

1 1/2 cups powdered sugar
2 tablespoons cocoa powder
3 tablespoons soft butter
dash salt
2 tablespoons brewed coffee, cooled to room temperature

Cream together the powdered sugar, cocoa, butter, and salt until well blended.  Add the coffee and mix well.  Spread over the cooled cake.

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