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🍫 Chocolate Skillet Cake with Ice Cream — The Ultimate Camping Dessert (or Anytime Treat!)

When it comes to cozy comfort desserts, few things come close to the warm indulgence of a Chocolate Skillet Cake with Ice Cream. Whether you’re deep in the woods around a crackling campfire 🏕 or tucked in at home on a rainy day, this gooey chocolate cake is a foolproof way to make any evening memorable.

There’s something undeniably nostalgic and charming about cooking in a cast iron skillet. The skillet not only creates a rustic presentation but also helps develop the cake’s rich flavor and perfectly chewy edge. Add in a generous scoop of vanilla ice cream, drizzle on some caramel sauce, and crown it all with whipped cream, and you’ve got a dessert that will have everyone asking for seconds.

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🍰 Why You’ll Fall in Love With This Skillet Cake

This recipe has earned its spot in many home kitchens and camping kits — and for good reason. Here’s what makes it irresistible:

• Quick to make — Just 15–20 minutes of baking and a few minutes of prep.
• Perfectly portable — Ideal for the outdoors or potlucks.
• One skillet, one dessert — No need to dirty extra pans!
• Rich, fudgy flavor — Thanks to cocoa, butter, and a hint of buttermilk tang.
• Amazing texture — Crispy edges, gooey center, warm frosting.

It’s the kind of dessert that turns ordinary evenings into something special.

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🔥 Why It’s Perfect for Camping

If you’re looking for a sweet treat to wrap up a day of hiking, canoeing, or storytelling by the fire, this Chocolate Skillet Cake is it. You can mix the dry ingredients in a bag before your trip, pack your wet ingredients in a cooler, and assemble everything on-site in your cast iron skillet — the camping essential!

Even if you’re not in the woods, this cake brings the campfire magic home with its simplicity and comfort.

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🧁 Chocolate Skillet Cake with Ice Cream Recipe (Original, Unchanged)

Cake Ingredients:

• 1 cup flour
• 1/2 teaspoon baking soda
• 1 cup sugar
• Dash salt
• 1/4 cup (1/2 stick) butter
• 1/4 cup vegetable oil
• 2 tablespoons cocoa powder
• 1/2 cup water
• 1/4 cup buttermilk
• 1 egg
• 1/2 teaspoon vanilla

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Frosting Ingredients:

• 1/4 cup (1/2 stick) butter
• 2 tablespoons cocoa
• 3–4 tablespoons milk (adjust for consistency)
• 1/2 cup pecans, chopped
• 2 cups powdered sugar
• 1/2 teaspoon vanilla

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For Serving:

• Vanilla bean ice cream
• Caramel sauce (store-bought or homemade — go wild!)
• Whipped cream

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Directions:

1. Preheat & Prep

Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the flour, baking soda, sugar, and salt. Set aside.

2. Make the Chocolate Base

In a 10-inch cast iron skillet, combine the butter, vegetable oil, cocoa powder, and water. Bring the mixture to a gentle boil over medium heat.

Remove from heat and whisk in the dry ingredients until smooth and well blended.

Stir in the buttermilk, egg, and vanilla until fully incorporated.

3. Bake the Cake

Place the skillet in the oven and bake for 15–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Don’t overbake — you want a fudgy, soft interior.

4. Make the Frosting

While the cake begins to cool, prepare the frosting.

In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove from heat and stir in the powdered sugar, pecans, and vanilla. Mix until smooth and well blended.

5. Frost & Serve

Pour the warm frosting over the still-warm cake. Use a spatula to spread it evenly. Top with a heaping scoop of vanilla ice cream, a drizzle of caramel sauce, and a cloud of whipped cream.

Enjoy immediately — the contrast between warm cake and cold ice cream is pure bliss.

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🍫 Flavor Boosting Tips

• Use Dutch-processed cocoa for a deeper, richer chocolate flavor.
• Toast the pecans before adding them to the frosting for extra crunch and nuttiness.
• Want extra gooeyness? Add chocolate chips to the batter just before baking.
• Replace vanilla with almond extract or a splash of bourbon for a sophisticated twist.

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🧊 Storage & Leftovers

If you manage to have leftovers (good luck with that!), here’s how to keep them tasty:

• Store in the skillet, covered tightly with foil or plastic wrap, for up to 3 days at room temperature.
• Reheat individual portions in the microwave for 15–20 seconds before serving. Top with fresh ice cream!

Note: This dessert is best enjoyed fresh — the warmth and gooey texture are a big part of its charm.

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🌟 Serving Ideas & Variations

Want to make it even more special? Try these ideas:

• Add sliced bananas for a “banana split” vibe.
• Top with berries for freshness.
• Swap pecans for walnuts or leave the nuts out altogether.
• Make mini versions in personal-sized skillets for guests.
• Serve it in camping mugs for easy outdoor desserts.

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🏕️ Final Thoughts

There’s something about a skillet cake that feels rustic, comforting, and a little nostalgic. It brings people together — whether it’s around a fire pit or a kitchen table — and delivers flavor and fun in every bite. This Chocolate Skillet Cake with Ice Cream is more than a recipe. It’s a moment, a memory in the making.

With warm chocolate cake, silky frosting, and cold creamy toppings, this dessert hits all the right notes. Best of all? It’s easy, versatile, and just plain delicious.

So go ahead — pack the skillet, fire up the oven, and make this cake. Whether you’re camping or couch-bound, it’s a treat you’ll come back to again and again.

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