Ingredients
- 8 ounces butter, chopped (2 sticks)
- 1 cup water
- 4 Tbsp unsweetened cocoa powder
- 2 cups sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sour cream
- 2 eggs
- 1 tsp vanilla
FOR THE FROSTING:
- 6 Tbsp milk
- 3 Tbsp unsweetened cocoa powder
- 4 ounces butter, chopped (1 stick)
- 3 3/4 cup powdered sugar
- 3/4 cup pecan bits
ICE CREAM for garnish
Instructions
- Preheat oven to 350 F
- Spray a medium skillet (I used a 10 inch) with nonstick spray.
- In a medium saucepan, heat the water, cocoa, and butter over medium heat. Bring to a boil and then remove from the heat.
- Meanwhile, in a large bowl, combine flour, sugar, baking soda, and salt. Stir to combine.
- In a separate small bowl, lightly whisk the eggs. Whisk in the sour cream and vanilla and combine fully. Pour egg mixture over flour mixture and use a wooden spoon to stir until fully combined.
- Pour chocolate mixture over flour batter and use a whisk or hand mixer to fully combine until fully smooth.
- Pour mixture into skillet.
- Bake for 30-35 minutes or until almost cooked through. The cake should no longer jiggle in the middle but a toothpick inserted in the middle may still have a bit of chocolate on it. If you prefer your cake fully cooked, cook until the toothpick comes out completely clean, about 35-40 minutes. (NOTE: This also depends on the size of your skillet. If you use a larger skillet, cook times will be less. It’s great to check this recipe half-way through to monitor it’s doneness)
- After removing the cake from the oven, prepare your frosting.
- In a medium saucepan over medium heat, combine the milk, cocoa, and butter. Bring to a boil.
- Remove from the heat and add the powdered sugar. Use a hand mixer to beat the icing until fully smooth.
- Stir in the pecan bits with a spoon.
- Pour the icing over the warm cake and allow to cool another 10 minutes.
- Serve garnished with ice cream and share with all of your friends! The more the merrier.
Source : allrecipes.Com
