Chocolate Chocolate Chip Skillet Cake
This easy chocolate skillet cake is made with a box mix but tastes like homemade. Moist and delicious and denser than a flurry cake with no substance. No bowl needed, just mix it in the skillet and bake.
Servings: 10 -12 portions
Ingredients
- 1 chocolate devils food cake mix about 15.25 oz
- 1 3.4 oz package instant chocolate pudding mix
- 1/4 cup oil canola, vegetable, or avocado oil I use avocado oil
- 1 1/4 cups water
- 2 large eggs
- 6 oz mini chocolate chips
whipped pudding frosting
- 1 cup heavy whipping cream
- 1/4 cup chocolate instant pudding mix or 1/4 cup melted cooled chocolate
- 1/4 cup milk no need to add if using melted chocolate
- 1-2 tablespoons mini chocolate chips
Instructions
- Preheat oven to 350°
- In a 12" cast iron skillet spread the oil over the bottom and sides by moving the pan around so the oil coats them both.
- Pour the cake mix, oil, eggs, water, and pudding mix into the skillet.
- With a fork, mix all the ingredients until blended.
- Add the chips and mix them in.
- Smooth the batter evenly.
- Bake the cake for 25-30 minutes or until a toothpick comes out clean.
Make the frosting by whipping the heavy cream until it's thick and soft peaks form, add in the pudding mix and whip until fluffy, or use melted cooled chocolate.
- Allow cake to cool.
- Spread the frosting over the top, add mini chocolate chips and serve.
- Don't store the cake in the skillet, slice and remove extra cake and store it in the refrigerator.
Notes
This cake can be made and baked in an 8" square pan or in a 2.5-quart casserole dish it'll rise very high. If you bake it in a 13x9 pan or similar it'll be 1 1/2-2 inches high. Adjust baking time the thicker cake will take longer to bake.