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Pampered Chef: Skillet cake in a 10" skillet??

  1. esavvymom

    esavvymom Legend Member Staff Member

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    Can I use a 10" stainless skillet for the standard skillet cake recipe? I don't have a 12". The only 12" I have is the Old-style Family skillet, and I can't remember if it can go in the oven.

    I'd love to try a skillet cake....for future demos.
     
    May 14, 2009
    #1
  2. MORFIA

    MORFIA Advanced Member Gold Member

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    yes-it can if its the professional it is safe to 350 degrees Enjoy!!
     
    May 14, 2009
    #2
  3. esavvymom

    esavvymom Legend Member Staff Member

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    yes. It's the Professional line. Going to try that for tonight's dessert.

    But can you do a 12" recipe in a 10" pan (leave out a bit of batter maybe...or if you account for what I eat from the bowl, that might do it. :D)? I'd love to be able to show off cookware like that- especially if i happen to be showcasing my DCB as a main-dish item. Right now, I can't afford to buy a 12" current-line product...I only have the 10" stainless skillet.
     
    May 14, 2009
    #3
  4. BlessedWifeMommy

    BlessedWifeMommy Veteran Member

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    Bobbi, I would give it a try at home first. I am thinking you may have to leave a little of the batter out.;)
     
  5. esavvymom

    esavvymom Legend Member Staff Member

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    I will. I chickened out tonight. I ended up doing the "Molten Chocolate Tunnel Cake" (on CC recipes), but instead of the Deep Dish Baker, I used my DCB. I actually didn't realize that it was the round-baker until I was getting the parchment paper. I decided to modify it to work in the DCB and see how it turns out. I'll let you know how it turns out. I'm going to try to turn it onto a platter and everything. The other DCB cakes I read about with the ready-made icing in it sounded very soupy and not easy to turn out. If this works, I thought it'd be a good option for DCB cakes at a show or Pampering a Business. *UPDATE: Cake has just been served and I'm getting a :thumbup: from my boys. I inverted the cake onto a SA platter. It sunk a little in the center- but that's mainly because I had so much pudding in the center. but it looked nice, stayed together very well, and tastes even better. I did everything but the raspberries called for in the recipe.

    I will try the 10" skillet though!! I can probably put the extra batter into a Prep Bowl and make a mini-cake alongside the 10" skillet.
    I know this particular cake that I'm doing tonight can be done in a skillet too...I watched my H.Director do it at her show, but I don't remember how! I have to get her recipe modification for it. And I think she used a smaller skillet- I know it wasn't the family size.
     
    Last edited: May 14, 2009
    May 14, 2009
    #5
  6. BlessedWifeMommy

    BlessedWifeMommy Veteran Member

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    Molten Chocolate Tunnel Cake
    Ingredients:
    1 package (3.9 ounces) chocolate instant pudding and pie filling
    1 1/4 cups milk
    1 1/4 cups semi-sweet chocolate morsels, divided
    1 package (18.25 ounces) devil's food cake mix
    1/2 cup vegetable oil

    3 eggs
    1/2 cup water
    1 container (8 ounces) frozen whipped topping, thawed, divided
    1 pint fresh raspberries
    Whipped topping (optional)
    Directions:
    1. Preheat oven to 375°F. Spray Deep Dish Baker with nonstick cooking spray. Cut a 10-inch circle of Parchment Paper; place in bottom of Baker. Spray with nonstick cooking spray.
    2. In Small Batter Bowl, combine pudding mix and milk; whisk until mixture is smooth and begins to thicken. Stir in 1/2 cup of the chocolate morsels; set aside. In Classic Batter Bowl, combine cake mix, 1/2 cup oil, eggs and water; mix until smooth. Pour 1 1/4 cups of the batter; set aside. Spread remaining batter over bottom of Baker.
    3. Using Small Scoop, scoop pudding in circular pattern 1/2 inch from edge of Baker. Spread remaining batter over pudding. Bake 35-40 minutes or until Cake Tester inserted in center comes out clean. Cool 10 minutes. Loosen sides of cake from Baker, carefully invert cake onto Round Platter.
    4. Combine remaining chocolate morsels and half of the whipped topping in Small Micro-Cooker®. Microwave on HIGH 1 minute or until melted; mix until smooth. Reserve 1/4 cup of the glaze; set aside. Pour remaining glaze over cake. Spread glaze to edge of cake, allowing glaze to drip down sides. Place raspberries evenly over top of cake 1 inch from edge; drizzle with reserved glaze. Garnish with whipped topping using Easy Accent® Decorator, if desired.
    Yield: 16 servings

    Nutrients per serving: Calories 350, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 40 mg, Carbohydrate 46 g, Protein 4 g, Sodium 420 mg, Fiber 2 g

    ©The Pampered Chef, Ltd. 2003
     
  7. BlessedWifeMommy

    BlessedWifeMommy Veteran Member

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    I don't want to assume anything. Did you do this one tonight in the oven? With or with out the lid? Did you use the parchment paper?
     
  8. teresah551393

    teresah551393 Member

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    I made the chocolate cherry skillet cake in my 10", didn't leave out anything and it worked just fine!
     
    May 14, 2009
    #8
  9. esavvymom

    esavvymom Legend Member Staff Member

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    I did this without the lid, and WITH the parchment paper. I just cut it to fit the bottom of my DCB. It slid out of the pan perfectly. I think next time, I'd not use as much of the pudding- because the center sunk because it was so much pudding, but it tasted sinful!

    My DH and I were watching the Carolina Hurricanes vs Boston Bruins game 7 tonight...and let me tell you, I should NOT have had such a rich dessert. I thought I was going to be sick! :D (It went into overtime...so we were stressing out!) We won though!!! (Sorry to all the Boston-folks...) But the moral of that is don't eat this rich dessert before something stressful. :p
     
    May 14, 2009
    #9
  10. esavvymom

    esavvymom Legend Member Staff Member

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    Good to know!
     
    May 14, 2009
    #10
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