"GET WELL" CHOCOLATE FUDGE SKILLET CAKE {GLUTEN-FREE}

After taking a bad tumble off his longboard Friday night, my son Kell ended up in the E.R. with some pretty serious abrasions and a broken collar bone. It’s been interesting to watch his progression of emotions through all of this. It went something like this: Shocked >>> amused >>> proud >>> non-chalant >>> pain >>> frustration >>> bummed >>> resigned. Poor guy.

Course Dessert

Cuisine "GET WELL" CHOCOLATE FUDGE SKILLET CAKE {GLUTEN-FREE}7, American, Chocolate Fudge Skillet Cake, Gluten-Free Chocolate Fudge Cake

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings

Calories 332kcal

Author Jill Nystul

Ingredients

CAKE:

1 cup Gluten-free flour I used Pamela’s Bread Mix & Flour Blend
1/2 teaspoon Baking soda
1 cup Sugar
1/4 teaspoon Salt
1/4 cup Butter
1/4 cup Vegetable oil
2 teaspoon Cocoa powder
1/4 cup Water
1/4 cup Milk
1 Egg
1 teaspoon Vanilla

FROSTING:

1/4 cup Butter
2 tablespoons Cocoa powder
3 tablespoons Milk more if needed to thin it out
1/2 cup Roasted almonds chopped
2 cups Powdered sugar
1/2 teaspoon Vanilla

Instructions

CAKE:

Preheat your oven to 350 degrees.
In a bowl, whisk flour, baking soda, sugar, and salt together and set aside.
Add the butter, vegetable oil, cocoa powder, and water to a 10 inch cast iron skillet and bring to a boil.
Remove from the heat and whisk in the dry ingredients. Mix the milk, egg, and vanilla together in a separate bowl and add to the mixture.
Place the cast iron skillet in the oven and bake for 20-25 minutes.
While the cake is cooling, make the frosting.

FROSTING:

In a small saucepan, bring the butter, cocoa, and milk to a boil.
Remove from heat and add the powdered sugar, chopped roasted almonds, and vanilla. Stir well to combine.
Pour over the warm cake, spread with a spatula, and serve with vanilla ice cream.

Nutrition