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Chocolate Skillet Cake Ice Cream


Chocolate Skillet Cake Ice Cream


The only time I lived outside of my hometown was during my sophomore year of college, when I

moved to Beaufort, a small town on the North Carolina coast. I lived there for a few months before

landing on the moon below the East Coast to study marine animals. That season changed my life, and

I continued to process those memories over the years. From now on, I will occasionally share stories


about Willow Bird Baking here.

During the week, on a warm, black night lit by strings of lights, we sat on the patio of a bustling

restaurant in Key West. Because I hadn’t looked in the mirror for days, I couldn’t recognize my white-

blonde hair and dark brown eyes. But I was sure that the cold soda washed my tongue warmly. First

taste of sweet potato fries. Reggae music flows from the club down the street.


Chocolate Skillet Cake Ice Cream

Cake ingredients:


1 cup flour

1/2 teaspoon baking powder

1 cup sugar

Seasoning 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 Glaze Ingredients:

1/4 cup (1/2 stick) butter

2 teaspoons cocoa

3-4 tablespoons milk (to thicken if necessary)

1/2 cup chopped walnuts

2 cups powdered sugar

1/2 teaspoon vanilla

ice cream (optional)


caramel sauce (for serving; this is delicious!)

butter (optional) )


Preheat oven to 350 degrees F. In a large bowl, whisk together the flour, baking powder, sugar, and

salt and set aside.

Bring the butter, vegetable oil, cocoa powder and water to a boil in a 25 cm saucepan. Remove from

heat and press firmly into a dry well. Mix buttermilk, egg and vanilla. Bake the cake in the preheated

oven at 350 degrees F for 15-20 minutes or until a toothpick comes out with small bubbles.

While the cake is cooling down, make the cream. Boil butter, cocoa and milk in a medium saucepan.

Remove from the stove and add powdered sugar, hazelnuts and vanilla. Animate the connection. Pour

it over the hot cake, spread it with a spatula and serve with vanilla ice cream, caramel sauce and

whipped cream.

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