GOOEY TEXAS SHEET CAKE SKILLET

GOOEY TEXAS SHEET CAKE SKILLET 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 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