stefani2
- 1,681
Great Chocolate Cake Recipe in 12" Skillet?
Click For Summary
Discussion Overview
The thread centers around the exploration of chocolate cake recipes that can be made in a 12" skillet, with participants sharing their experiences and suggestions for achieving the best results.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant expresses a desire for a chocolate cake recipe specifically for the 12" Executive Skillet, mentioning their experience with a Turtle Fudge Skillet cake that was delicious but crumbly.
- Another participant notes that their version of the cake comes out moist, suggesting a difference in preparation methods.
- One user speculates that the crumbly texture could be due to insufficient liquid or overcooking.
- A detailed recipe for a Molten Chocolate Skillet Brownie is shared, including specific ingredients and preparation steps.
- One participant shares their positive experience with a Pina Colada cake, highlighting its deliciousness.
- Another participant points out that the skillet's use and care page includes several recipes, recommending the German Chocolate cake and Pineapple upside-down cake.
- One participant, identifying as a consultant, shares a recipe for Chocolate Molten Lava Skillet Cake and emphasizes the importance of greasing the skillet well and allowing the cake to cool before serving.
Areas of Agreement / Disagreement
Views differ regarding the texture of the cake, with some participants experiencing moist results while others encounter crumbliness. No clear consensus emerges on the best approach to achieve the desired texture.
Contextual Notes
Participants share personal experiences and recipes, reflecting a variety of cooking styles and preferences within the community.
Who May Find This Useful
Consultants looking for chocolate cake recipes or tips on using the 12" skillet may find the shared experiences and suggestions beneficial.
letscook04
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myinnerchef
Gold Member
- 288
letscook04
Gold Member
- 2,280
Molten Chocolate Skillet Brownie
The Pampered Chef ®
2005 F/W Season’s Best Page 24
1 package (19-21 oz) fudge brownie mix (plus ingredients to make cake-like brownies)
1 bar (4 oz) fine-quality bittersweet chocolate
2 cups water
1 jar (12 oz) chocolate fudge ice cream topping
1/2 teaspoon Pantry Double Strength Vanilla
1/2 cup sliced almonds, toasted and coarsely chopped
Powdered sugar
Vanilla ice cream or thawed, frozen whipped topping (optional)
Preheat oven to 350°F. Lightly spray bottom of Family (12-in.) Skillet with nonstick cooking spray. In Classic Batter Bowl, prepare brownie mix according to package directions for cake-like brownies. Spread batter over bottom of skillet. Cut chocolate into small pieces using Crinkle Cutter. Sprinkle chocolate evenly over batter.
Combine water and ice cream topping in Large Micro-Cooker®; whisk until well blended using Stainless Whisk. Microwave, covered, on HIGH 5-6 minutes or until mixture comes to a full boil. Whisk until blended; stir in vanilla. (Mixture will be thin.) Carefully pour ice cream topping mixture over brownie batter in a circular pattern.
Bake, uncovered, 35-40 minutes or until sauce is bubbling around edges. (Top of brownie will appear very saucy, but will thicken as it cools.) Using Silicone Oven Mitt, carefully remove skillet from oven to Stackable Cooling Rack.
Coarsely chop almonds using Food Chopper; sprinkle evenly over brownie. Lightly sprinkle with powdered sugar using Flour/Sugar Shaker. Spoon brownie into Simple Additions® Small Bowls using Nylon Spoon and serve warm with ice cream or whipped topping, if desired.
Yield: 16 servings or 20 sample servings
Nutrients per serving: Calories 350, Total Fat 18 g, Saturated Fat 3.5 g, Cholesterol 40 mg, Carbohydrate 46 g, Protein 4 g, Sodium 140 mg, Fiber 1 g
Cook's Tip: To toast almonds in the microwave oven, place almonds in Small Oval Baker; microwave on HIGH 5-7 minutes or until golden brown, stirring after each 30-second interval. Cool completely.
If desired, 1 teaspoon vanilla can be substituted for the Double Strength Vanilla.
If desired, 4 squares (1 oz each) bittersweet baking chocolate or 1 cup semi-sweet chocolate morsels can be substituted for the bittersweet chocolate bar.
The Pampered Chef ®
2005 F/W Season’s Best Page 24
1 package (19-21 oz) fudge brownie mix (plus ingredients to make cake-like brownies)
1 bar (4 oz) fine-quality bittersweet chocolate
2 cups water
1 jar (12 oz) chocolate fudge ice cream topping
1/2 teaspoon Pantry Double Strength Vanilla
1/2 cup sliced almonds, toasted and coarsely chopped
Powdered sugar
Vanilla ice cream or thawed, frozen whipped topping (optional)
Preheat oven to 350°F. Lightly spray bottom of Family (12-in.) Skillet with nonstick cooking spray. In Classic Batter Bowl, prepare brownie mix according to package directions for cake-like brownies. Spread batter over bottom of skillet. Cut chocolate into small pieces using Crinkle Cutter. Sprinkle chocolate evenly over batter.
Combine water and ice cream topping in Large Micro-Cooker®; whisk until well blended using Stainless Whisk. Microwave, covered, on HIGH 5-6 minutes or until mixture comes to a full boil. Whisk until blended; stir in vanilla. (Mixture will be thin.) Carefully pour ice cream topping mixture over brownie batter in a circular pattern.
Bake, uncovered, 35-40 minutes or until sauce is bubbling around edges. (Top of brownie will appear very saucy, but will thicken as it cools.) Using Silicone Oven Mitt, carefully remove skillet from oven to Stackable Cooling Rack.
Coarsely chop almonds using Food Chopper; sprinkle evenly over brownie. Lightly sprinkle with powdered sugar using Flour/Sugar Shaker. Spoon brownie into Simple Additions® Small Bowls using Nylon Spoon and serve warm with ice cream or whipped topping, if desired.
Yield: 16 servings or 20 sample servings
Nutrients per serving: Calories 350, Total Fat 18 g, Saturated Fat 3.5 g, Cholesterol 40 mg, Carbohydrate 46 g, Protein 4 g, Sodium 140 mg, Fiber 1 g
Cook's Tip: To toast almonds in the microwave oven, place almonds in Small Oval Baker; microwave on HIGH 5-7 minutes or until golden brown, stirring after each 30-second interval. Cool completely.
If desired, 1 teaspoon vanilla can be substituted for the Double Strength Vanilla.
If desired, 4 squares (1 oz each) bittersweet baking chocolate or 1 cup semi-sweet chocolate morsels can be substituted for the bittersweet chocolate bar.
pampered.chris
Gold Member
- 1,742
pjpamchef
Silver Member
- 449
stefani2
- 1,681
rlombas
- 666
Hello there! I'm so glad to hear that you enjoyed the Turtle Fudge Skillet Cake, it's one of my favorites too! As for a Chocolate Cake recipe in a 12" Executive Skillet, I have just the recipe for you. Our Chocolate Molten Lava Skillet Cake is a crowd-pleaser and perfect for any occasion. The key to avoiding a crumbly texture is to make sure you grease your skillet well and let the cake cool for a few minutes before serving. As for other amazing Skillet Cake recipes, the possibilities are endless! You can try a Lemon Blueberry Skillet Cake or a Caramel Apple Skillet Cake. Let your imagination run wild and have fun experimenting with different flavors. Happy cooking!
Frequently Asked Questions
What ingredients do I need for the Great Chocolate Cake Recipe in a 12" Skillet?
To make the Great Chocolate Cake in a 12" Skillet, you will need the following ingredients: all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla extract, and boiling water. For frosting, you can use your favorite chocolate frosting recipe or store-bought frosting.
How long does it take to bake the Great Chocolate Cake in a 12" Skillet?
The baking time for the Great Chocolate Cake in a 12" Skillet is typically around 30 to 35 minutes. It's important to check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached.
Can I use a different skillet size for this recipe?
While the recipe is designed for a 12" skillet, you can use a different size, but you will need to adjust the baking time accordingly. A smaller skillet may require less time, while a larger skillet may need more time. Always check for doneness with a toothpick.
What is the best way to serve the Great Chocolate Cake?
The Great Chocolate Cake can be served warm or at room temperature. For an extra special touch, consider serving it with a scoop of vanilla ice cream, whipped cream, or fresh berries. You can also dust the top with powdered sugar or drizzle with chocolate sauce for added flavor.
How should I store leftovers of the Great Chocolate Cake?
To store leftovers of the Great Chocolate Cake, allow it to cool completely, then cover it with plastic wrap or transfer it to an airtight container. It can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, you can freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months.
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