CHOCOLATE SKILLET CAKE | Entertaining with Beth

Entertaining with Beth

Name: CHOCOLATE SKILLET CAKE
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 6
Ingredients: Guittard Semisweet Chocolate Chips, 12 oz; Challenge Butter, Unsalted, European Style; Sugar In The Raw Cane Sugar, Turbinado; Vital Farms Eggs Large - 12 Count; Morton & Bassett Extract Pure Vanilla - 2 Fl. Oz.; Gold Medal All Purpose Flour with Resealable Bag; Morton Iodized Salt, 26 Ounce; Arm & Hammer Fridge-N-Freezer Baking Soda; Guittard Semisweet Chocolate Chips, 12 oz; Chocolate Chip With Ghirardelli Chocolate

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CHOCOLATE SKILLET CAKE

Serves 635 mins prep45 mins cook

A fantastic chocolatey dessert sure to quench any chocolate craving! Makes for a fun family dessert for movie night!

0 servings

What you need

Guittard Semisweet Chocolate Chips, 12 oz

cup chocolate chips

Challenge Butter, Unsalted, European Style

tbsp unsalted butter

cup cane sugar

egg

Morton & Bassett Extract Pure Vanilla - 2 Fl. Oz.

tsp vanilla extract

all purpose flour

tsp salt

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

cup semi sweet chocolate chips

Chocolate Chip With Ghirardelli Chocolate

cup chocolate chips

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Instructions

Preheat oven to 350F (175 C) degrees. Grease skillet with butter and set aside.
In a microwave-safe bowl, combine chocolate chips and butter and microwave on high for 30 seconds at a time until melted. Add sugar, egg and vanilla and whisk to combine. Set aside.
In a small bowl add flour, salt and baking powder. Whisk to combine. Add dry ingredients to wet ingredients and whisk to combine.
Transfer batter to a greased 10" oven-safe skillet and bake for 35 minutes or until a toothpick comes out “mostly clean”. Cake is best a little underdone. Serve with a big scoop of vanilla ice cream. Enjoy!

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