Goey Chocolate Skillet Cake / Ice Cream Sundae

Gooey Chocolate Skillet Cake Ice Cream Sundae
Cake:
1 c. flour
1/2 t. baking soda
1 c. sugar
dash salt
1/4 c. (1/2 stick) butter
1/4 c. vegetable oil
2 T. cocoa powder
1/2 c. water
1/4 c. buttermilk
1 egg
1/2 t. vanilla

Frosting:
1/4 c. (1/2 stick) butter
2 T. cocoa
3-4 T. milk (as needed for consistency)
1/2 c. pecans, chopped
2 c. powdered sugar
1/2 t. vanilla

Serve with:  ice cream,  caramel sauce & whipped cream

Preheat the oven to 350. 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  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 icing sugar, nuts, and vanilla. Stir to combine. Pour over the warm cake, spread with a spatula, and serve with vanilla  ice cream, caramel sauce, and whipped cream.

Recipe by: Willow Bird Baking, based on the ubiquitous and absolutely delicious Chocolate Sheet Cake
Yield: 4-6 servings