Saturday, March 12, 2022

Devils Food Skillet Cake


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Devils Food Skillet Cake
This is my favorite Devils Food Cake recipe just tweaked to make a single layer and baked in a skillet
I don’t care for boxed chocolate cake and I am not a huge chocolate anything fan but this cake is the exception.  There must be something with cocoa and coffee that just makes me crazy for this cake.

I tried a different icing recipe for this cake than my usual buttercream and it was a fail that turned out pretty good :)

The recipe I tried was for Ermine Frosting.  Ermine Frosting is a cooked frosting sometimes called boiled milk frosting.  You cook milk, sugar and flour until it is a pudding like texture.  The mixture is cooled until room temperature and then slowly mixed into the butter.  My icing was way too runny.  I think my butter was too soft.  I ended up and added 2 cups powdered sugar, 4 tablespoons whipping cream and a package of dream whip trying to get the frosting more stiff for piping the rosettes on the cake.  It did help and the cake turned out pretty.

 I don’t think this icing will be a regular for me as it did take a good amount of time to make.  It also needs to be refrigerated because of the milk. 

One thing I did like about this icing is the smoothness.  The icing was very smooth and created velvety rosette swirls.  After the cake has been in the refrigerator the icing is set up to almost a chewy texture.  It does taste really good.

Before putting cake batter in skillet, I grease the skillet with crisco and dust it with cocoa powder

Devils Food Skillet Cake

1 cup sugar
1/2 cup oil
1/4 cup buttermilk
1 egg
1 teaspoon vanilla
1 cup flour
1/4 cup cocoa powder, plus 1tablespoon for dusting pan
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup brewed coffee

Preheat oven to 325 degrees.  Grease 10 inch skillet with crisco and dust the pan with 1 tablespoon cocoa powder.

Mix together sugar, oil, buttermilk, egg and vanilla until combined.  Add flour, cocoa powder, salt, baking powder and baking soda.  Drizzle in the coffee as the dry ingredients are mixing in.

Pour batter into skillet and bake 325 degrees for 25 to 30 minutes,  I used the convection setting on my oven and baked for 25 minutes.

Ermine Frosting
(Well kind of Ermine but I added powdered sugar to mine)

1 cup granulated sugar
1 cup whipping cream
5 tablespoons flour
1 tablespoon cotton candy flavoring (could use vanilla extract)
1 cup butter, softened
1 packet dream whip
2 cups powdered sugar
4 tablespoons whipping cream

In a skillet cook flour, whipping cream and sugar on low heat stirring constantly until mixture comes to a boil.  Boil mixture for 2 minutes.  Pour the pudding like mixture into a shallow bowl and cover with plastic wrap making sure the plastic wrap is touching the pudding mixture so that it does not form a film on top as it cools.  Cool to room temperature.

Whip butter until light and fluffy, add cotton candy flavoring (or vanilla extract) and mix in.
Gradually add the cooked pudding mixture to the butter 1 tablespoon at a time until all is mixed in.  Mix for 2 minutes.

At this point mine was too runny so I mixed in 1 package of dream whip and then added 1 cup powdered sugar and 2 tablespoons whipping cream.  After all was incorporated I added another cup of powdered sugar and 2 tablespoons whipping cream. Mix until light and fluffy.