it’s been a h-e-double-hockey-sticks of a week.

but i’m not here to complain. psh. i’d never do that

i’m not here to tell you about how many times i thought i was going to lose it and use my stapler on the printer to do something drastic.

i don’t need to get into all the nitty gritty about how i learned this week that the f-bomb could be used as a noun, a verb, an adjective and an adverb.  all in one sentence.

and i’m pretty sure you didn’t come here to hear about how i sliced my fingers open three times on various office supplies.

no. i’m above all that. i’m over it… obviously.

what i am here to do is share some love. if you’ve had a week like mine, sometimes the best form of love comes in the form of a sweatpants-and-movie-night with a bestie and eating warm chocolate cake topped with ice cream straight out of a pan.

* see below

this gooey chocolate sundae fudge skillet cake was made and consumed last weekend when my good friend K was back in town for a visit.  we wore stretchy pants, ate copious amounts of cheese for dinner, watched Man on Fire (read: crushed on Denzel Washington), and stuffed our faces with cake and ice cream.  i can’t ask for a better way to de-compress.

Gooey Chocolate Skillet Cake Ice Cream Sundae
Adapted from Willow Bird Baking

Cake Ingredients:
1 cup flour
1/2 teaspoon baking soda
3/4 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 (or 1/4 milk with a splash of white vinegar, left to sit for a minute)
1 egg
1/2 teaspoon vanilla

Frosting Ingredients:
1/4 cup (1/2 stick) butter
2 tablespoons cocoa
3-4 tablespoons milk (as needed for consistency)
2 cups powdered sugar
1/2 teaspoon vanilla

Skor toffee bits (optional, but highly recommended) for topping
Ice cream for topping
Caramel sundae sauce for topping

Preheat the oven to 350 degrees F. In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside.

In a 10-inch cast iron skillet (i used an oven proof skillet), bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove it from the heat and whisk in the dry ingredients well. Mix in the buttermilk, egg, and vanilla. Bake the skillet cake at 350 degrees F for about 15-20 minutes or until a toothpick comes out with just a few moist crumbs.

While the cake starts to cool, make the frosting. In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove them from heat and add the icing sugar and vanilla. Stir to combine. Pour over the warm cake, spread with a spatula, and sprinkle with skor toffee bits, a mound of ice cream and a generous drizzle of caramel sundae sauce.  Grab two spoons and demolish with a bestie.


*you can spot K in the corner of the pic, just chillin while i geekily snapped pics from a million different angles. only the lucky few get to see me in action (read: only a few love me enough to put up with my ridiculousness and wait until i’ve taken a bazillion photos before i let anyone eat. if that’s not true love i don’t know what is.)