Georgia’s Chocolate Skillet Cake
A few years ago, I was slicing some freshly baked bread (all the while boasting about my wonderful new bread knife) when I sliced right through my finger. Georgia, my hero, rushed me to the ER where they stitched said finger back onto my hand and said they hoped it could be saved.
Once home and feeling quite uncomfortable, I begrudgingly gave Georgia the task of baking a new recipe I’d planned to serve for dessert that evening. We (she!) modified it so it was made with wholesome ingredients–whole wheat flour, butter, etc. Since then, she’s made this cake dozens of times.
This evening, I find myself in the unfamiliar (and kind of cool) position of baking that recipe–it’s actually my first time to make it–hoping she’ll approve. And get this . . . Georgia’s advising me on how to make it!
I just love that : )
Georgia’s Chocolate Skillet Cake (adapted from Marcia Rose-Ritchie’s recipe in Penzey’s Spices Catalog)
1 1/2 cups whole wheat flour (you could also use all-purpose white flour)
3 tablespoons cocoa
1 cup organic cane sugar or sucanat (or just plain sugar)
1 teaspoon baking soda
1 teaspoon Celtic Sea Salt
6 tablespoons melted butter
1 tablespoon vinegar
1 teaspoon vanilla extract
1 cup cold water
Preheat oven to 350 degrees. Combine dry ingredients together in a 9- or 10-inch cast iron skillet (or use an 8×8 baking pan). Make three wells in the dry ingredients. Pour the vegetable oil in the first well, the vinegar in the second well, and the vanilla extract in the third well. Pour the cold water over the top.
Stir with a fork until well blended.
Bake at 350 degrees for 25 minutes, or until cake tests done.
Let cool, then frost.
1 1/2 cups sifted powder sugar
2 tablespoons cocoa powder
3 tablespoons softened butter
dash of sea salt
2 tablespoons of whole milk or brewed coffee (room temperature)
Cream together the powdered sugar, cocoa, butter, and salt until well blended. Add milk or coffee and mix well.
Spread over the cooled cake.