mom pulled this recipe out of her recipe box for me and it was dated 1976. i love old recipes. my bigmama used to make a simple cake like this and pour warm fudge sauce made with hershey’s cocoa over it. i use to make this cake a lot with my grandmother and when i first get married, but over the years i had forgotten about it. my mom always cut the cornbread and because she did, so do i. i don’t think i have ever seen anyone just break a piece off! i have thought about this cake many times and regreted no one in our family had the recipe. the only place i ever ate hot buttered cake cooked in a cast iron skillet and it was really good. ???? this may be the cake that my sister-in-law used to make when i was a kid. the cousins and i could hardly wait for the cake to come out of the skillet.
i found your story of breaking the bread sweet and endearing. while i have a lemon pound cake in the oven for a friends birthday (don’t we southerners live those pound cakes?) not only did we slice it with a knife, but also sliced the slice and lathered it with butter before eating it. i wonder if this is the cake my husband’s grandmother used to make. since i don’t have a 12 inch skillet, i will bake it in something else next time, but i will definitely try it again! however, i found my 8-inch cast iron skillet in the back of a drawer the other night, and when i happened upon this recipe this morning (showed up in a google search for “skillet cake”), it was so easy i just had to try it. i was specifically looking for a recipe to break-in my new 12″ cast iron skillet and found this cake. it turned out amazing and was gone within a day it was so popular with the family.
this quick and easy chocolate cake is the ultimate weeknight dessert—the batter is made and baked right in a cast iron skillet, no whipping, creaming, or beating involved. finish it off with a creamy milk chocolate ganache (prepared in advance using the same skillet), or whip up a simple peanut butter or cream cheese frosting instead. in a 10-inch cast iron skillet, bring cream to a simmer over medium heat. for the cake: adjust oven rack to lower-middle position and preheat to 350°f (180°c). combine butter and coffee or tea in the same 10-inch cast iron skillet as before (no need to wash or rinse).
working gently to avoid splashes, whisk in eggs, followed by flour and baking soda. place skillet in oven and bake until cake is firm, though your finger will still leave an impression in the puffy crust, about 30 minutes. cool cake in skillet until no trace of warmth remains, about 1 1/2 hours. scrape over the cooled cake and sculpt into swoops and swirls, using a small spoon or offset spatula. after cutting, wrap leftover slices individually and store at cool room temperature up to 2 days more. before cutting, this cake may be kept up to 24 hours at cool room temperature.
preheat the oven to 350°f. grease and flour a 12-inch cast iron skillet. combine ingredients in a large bowl and mix well. pour the batter into this chocolate cake topped with milk chocolate frosting couldn’t be easier—it’s made, and baked, right in a cast iron skillet. if you’re not convinced that a cast-iron skillet is a baker’s best friend, these simple skillet cakes will make a believer out of anyone! cherry, .
ingredients ½ cup butter 1 cup white sugar 1 egg 1 cup self-rising flour 1 teaspoon vanilla extract ¼ cup milk, or as needed. ingredients 4 tablespoons unsalted butter, room temperature, plus more for skillet 1 cup all-purpose flour, plus more for skillet 1/2 teaspoon baking powder – explore debbie bodnar’s board “skillet cake”, followed by 1083 people on pinterest. see more ideas about skillet cake, desserts, dessert recipes., .
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