Gooey Chocolate Skillet Cake Ice Cream Sundae

This has been the BEST week of the summer!  My favorite little people, great nephew and niece Sam & Elizabeth, have spent most of the week here in Eastern Tennessee.  Since they live on the western side of Missouri, our times to spend together are few, but really special!

I learned this week that my little Sam wants to be a chef when he grows up.  I don’t know if it is the fact that he loves cooking so much, or just the fact that he LOVES eating so much!  I don’t know of any food that he doesn’t love or that he wouldn’t try!  It was so much cooking for him, Elizabeth, and my sister.  They’re all very happy & grateful eaters!

Sambo 019Since Sam wants to be a chef, I asked him if he’d like to help me make a new dessert that we could feature on the blog.  He was overjoyed to be my “sous” chef.  Just like my own children, he parked himself on my kitchen counter, ready to break eggs, mix ingredients, and of course taste the results!

Sambo 013Here, he is whisking the chocolate for the icing.  He was very serious about doing a great job!

Sambo 014Once we got the batter for the cake finished, it was his job to lick the beater.  Looks to me like this recipe has been rated “Sam Approved”!

Sambo 020The cake and icing a great in and of themselves.  The cake is very moist and the warm, fudgy icing poured over the top is incredible, but do add the vanilla ice cream and caramel sauce for serving.  It puts it way over the top in taste and presentation!Sambo 029After we finished the baking the cake, Sam was SO excited about it.  It became a joke for the rest of the week, that every time the word “cake” was mentioned, he would come running from any place in the house to attack me with hugs and kisses!  Not that I would purposefully take advantage of that, but let’s just say the word cake came up in a LOT of conversations!  Yeah, I really love that kid!

S&E 013



  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • dash salt
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup vegetable oil
  • 2 tablespoons cocoa powder
  • 1/2 cup water
  • 1/4 cup buttermilk
  • 1 egg
  • 1/2 teaspoon vanilla


  • 1/4 cup (1/2 stick) butter
  • 2 tablespoons cocoa
  • 3-4 tablespoons milk (as needed for consistency)
  • 1/2 cup pecans, chopped
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla

To Serve:

Ice cream
Caramel sauce
Whipped cream


Preheat the oven to 350 F.

In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside.

In a 10-inch cast iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil.

Remove it from the heat and whisk in the dry ingredients well.

Mix in the buttermilk, egg, and vanilla.

Bake the skillet cake at 350°F for about 15-20 minutes or until a toothpick comes out with just a few moist crumbs.

While the cake starts to cool, make the frosting.

In a medium saucepan, bring the butter, cocoa, and milk to a boil.

Remove them from heat and add the powdered sugar, nuts, and vanilla.

Stir to combine.

Pour over the warm cake, spread with a spatula.

Serve with vanilla ice cream, caramel sauce, and whipped cream.

Recipe by: Willow Bird Baking

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