Lois Chitwood
Happy Fourth of July everyone! Today’s recipe is featuring two great things when you’re doing any cooking or eating. It’s chocolate and an iron skillet. The chocolate is mixed into a cake batter; then baked and served in an Iron Skillet.
So, on for the rest of my story; it’s settled in two words, mighty good. Of course, as you all know, I always have a few more words to say. If you want to make and take this to a gathering, it will be the first to get devoured and probably even the iron skillet cleaned up from any ring of fudge glaze that may have remained.
Iron skillets are great for cooking in throughout the day, I remember Mama cooking breakfast in the morning and frying chicken in it in the evening. Oh my goodness let’s talk about a pan of hot cornbread and that crunchy crust all over the bottom from being baked in an iron skillet; the cornbread just screams for you to cut a piece and slather it with butter. Oh y’all please forgive me, I’m sure I just flung a craving on you. Until we do this again, love to all my dearest friends.
God bless you all and enjoy!
For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life. For God sent not his Son into the world to condemn the world; but that the world through him might be saved. He that believeth on him is not condemned: but he that believeth not is condemned already, because he hath not believed in the name of the only begotten Son of God. – John 3:16-18
Chocolate Iron Skillet Cake with Chocolatey Glaze
1/2 stick butter
1/2 cup water
1/4 cup vegetable oil
2 tablespoons cocoa “sifted”
1 cup self-rising flour
1 cup sugar
1/4 cup buttermilk
1 egg
1 teaspoon vanilla
Pre-heat oven to 350 degrees; grease a 10inch iron skillet and set aside. In a medium size bowl sift together flour and sugar then set aside.
In a small saucepan place butter, water, vegetable oil, and cocoa, place pan over medium heat and stir and heat until butter has melted and mixture is smooth. Remove from heat and pour over flour mixture. Then add in buttermilk, egg, and vanilla mixing until all is blended together. Pour batter into prepared skillet. Bake at 350 degrees for about 20 to 23 minutes. Prepare chocolaty glaze while cake bakes.
Chocolaty Glaze
1/2 stick butter
4 tablespoons milk
2 tablespoons Cocoa (sifted)
2 Cups Confectioner’s sugar (sifted)
Pecans Chopped (optional)
In a small saucepan place butter, milk and cocoa, stir together as pan is over medium heat. Heat until butter melts and all is well blended, remove pan and pour mixture over sifted confectioner’s sugar, mixing well then pour glaze over hot cake when removed from oven.
Carefully pull cake away from edges of pan to allow glaze to oozy down and around the skillet. Sprinkle top with chopped pecans if desired. When cake is cool, cover with plastic wrap. It does NOT have to be refrigerated.