Turtle Fudge Skillet Cake
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Description
This turtle fudge skillet cake is great for a sweet tooth! Serve with vanilla ice cream, if desired.
Ingredients
- 1 tablespoon solid vegetable shortening
- 1 tablespoon all-purpose flour
- 1 (18.25 ounce) box devil's food chocolate cake mix (such as Betty Crocker® Super Moist®)
- 1 ⅓ cups water
- 3 eggs
- ½ cup vegetable oil
- 1 (12 ounce) jar caramel ice cream topping, divided
- 4 (1 ounce) squares semisweet baking chocolate, coarsely chopped
- ½ cup pecan halves, coarsely chopped
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour the bottom and sides of a 12-inch stainless steel, oven-safe skillet with shortening and flour, tapping out any excess flour.
- 2. Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes, scraping bowl occasionally. Pour batter into the bottom of the prepared skillet.
- 3. Bake, uncovered, in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
- 4. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen and carefully invert onto a large round platter. Let cool, about 30 minutes.
- 5. Meanwhile, combine 1/2 of the caramel topping with the baking chocolate in a microwave-safe bowl. Microwave, uncovered, on high until chocolate is melted, about 30 to 60 seconds. Stir mixture until combined and smooth; carefully spread over the cake.
- 6. Sprinkle cake with pecans and drizzle remaining caramel topping over top. Let stand until topping is set. Cut into wedges to serve.
Nutrition Facts
serving: 1 12-inch cake
calories: 525.4 kcal
carbohydrates: 67.5 g
protein: 6.8 g
saturated fat: 7 g
cholesterol: 81.8 mg
sodium: 578.6 mg
fiber: 1.9 g
sugar: 27.3 g
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