Friday, September 5, 2014

Old Fashioned chocolate pecan skillet cake - SSS

Happy Friday and welcome to another SSS post or Secret Subject Swap, another idea of the wonderful Karen over at Baking In A Tornado, a great friend, talented baker, funny as snot writer and fellow blogger.

This week, 11 brave bloggers picked a secret subject for someone else and were assigned a secret subject to interpret in their own style. Today we are all simultaneously divulging our topics and submitting our posts. 

Here are links to all the sites now featuring Secret Subject Swap posts.  Sit back, grab a cup, and check them all out. See you there:


Mu subject: You get to invent a coffee creamer of your choice. What is it?
It was submitted by: http://themomisodes.com 

There are so many coffee creamers available these days, coming up with my own, well, that takes some serious thought. So to get me in the frame of mind I needed a cup of coffee and a great piece of cake. How about this one! ooh so good, an old fashioned chocolate pecan skillet cake, very rich and gooey, perfect with a cup of coffee.

Now what creamer would go with this? We already have chocolate, hazel nut, french vanilla, mocha latte, cinnamon, caramel, and dozens of others. I had to look them up to figure out a NEW flavor.

This is what I would create: dark chocolate pecan

I love dark chocolate and who doesn't love pecans? Super rich and creamy to make the perfect cup of java, strong, sweet, rich and oh so full of WAKE UP power!
Old Fashioned Chocolate Pecan Skillet Cake
1 cup flour (I used all purpose multi-grain flour)
1/2 tsp baking soda
1 cup sugar
dash salt
1/4 cup butter, unsalted
1/4 cup oil
2 TBSP Hershey's baking cocoa powder
1/2 cup water
1/4 cup butter milk
1 egg, beaten
1 tsp vanilla extract

Frosting
1/4 cup butter, unsalted
2 TBSP Hershey's baking cocoa powder
3-4 TBSP milk
2 cups powdered sugar (confectionery sugar or 10x)
1/2 tsp vanilla extract
1/2 cup chopped pecans (optional if you have nut allergies)

Preheat the oven to 350 degrees.
On the stove top, place your cast iron pan and place in it: butter, oil, water, cocoa powder and bring to a boil. Whisk together your dry ingredients and set aside. Once the pan comes to a boil take it off the heat and whisk in the dry ingredients. Next add in the wet ingredients.
Bake for 15-20 minutes.
While the cake is baking, prepare your frosting. In a sauce pan, bring all the well mixed items to a boil, reduce and simmer for 5 minutes. Set aside and pour over warm cake. When the cake is ready, take it out, let it set for 15 minutes and pour frosting on top. Sprinkle with pecans.
Serve hot with ice cream AND a nice hot cup of joe!
ENJOY
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