5

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1

REVIEWS)

PREP:

10 minutes mins

TOTAL:

35 minutes mins

SERVES:

8

JUMP TO RECIPE

Sometimes I like to live vicariously through my family. I’m on that carb and sweets cutting kick this last month, but that doesn’t mean I want them more than ever! Dreaming of sweets, I wanted to treat the family to something extra special, with a Texas Skillet Cake, and a special flavoring on the topping using International Delight Hazelnut Creamer.

A post shared by Food & Family • Derek (@dadwithapan) on Jan 31, 2018 at 6:10pm PST

Texas Skillet Cake, is a perfect “Dad can make it” type of dessert. It’s done in a skillet, there’s not an insane amount of cleanup, and its quick, and easy to make. Not to mention how amazingly moist it is!

A Texas Skillet Cake has a decadent chocolate frosting, that is simple to make. For my recipe, I substituted milk with International Delight Hazelnut Coffee Creamer, to add a little more lush texture, on top of to give it a little hazelnut flavoring to really make this something special!

This is fun way for me to break out of the diet and do a little celebrating. First batch is the test on the family (admission: I sampled some.. and it’s amazing..). But in about a month’s time I’ll be making batch number 2 of this Texas Skillet Cake, just for me.

Texas Skillet Cake

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 8 people

Print Recipe

Ingredients

FOR THE TEXAS SKILLET CAKE

• 1 1/2 cup flour
• 1 1/4 cup white sugar
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup vegetable oil
• 1/4 cup cocoa powder
• 3/4 cup water
• 1/2 cup whole milk
• 2 whole eggs
• 1/4 tsp vanilla extract

FOR THE ICING

• 1/2 stick butter
• 3 tbsp cocoa powder
• 1/3 cup International Delight Hazelnut Coffee Creamer
• 1 3/4 cup powdered sugar
• 1/2 cup crushed pecans

Instructions

• Preheat oven to 350 F. In a mixing bowl, whisk flour, sugar, salt baking soda together; set aside
• In a 12 inch skillet, melt butter, vegetable oil, water and milk to a boil. Whisk in dry ingredients, then add egg and vanilla. Stir until smooth. Place in the oven for 18-23 minutes, using the toothpick method to make sure its done. Set aside and allow to cool.
• While the cake is cooling bring butter, cocoa and International Delight Hazelnut Coffee Creamer to a boil in a small pot. Whisk in powdered sugar and pecans until smooth. Pour over cake and spread with a rubber spatula. let cool and enjoy!!!

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.