1 c flour
1/2 t baking soda
1 c sugar
dash salt
1/4 c butter
1/4 c vegetable oil
2 T cocoa powder
1/2 cup water
1/4 c buttermilk
1 egg
1/2 t vanilla
In a large bowl, whisk flour, baking soda, sugar and salt together and set aside.
In a 10 inch cast iron skillet, bring butter, vegetable oil, cocoa powder and water to a boil. Remove from heat and whisk in dry ingredients. Mix in buttermilk, egg and vanilla. Bake at 350 degrees for 15-20 minutes or until a toothpick comes out with a few moist crumbs.
Prepare frosting and spread over warm cake –
1/4 c butter
2 T cocoa
3-4 T milk (as needed)
1/2 c pecans or walnuts, chopped
2 c powdered sugar
1/2 t vanilla
In a medium saucepan, bring butter, cocoa and milk to a boil. Remove pan from heat and add powdered sugar, nuts and vanilla. Stir to combine. Spread over warm cake.
Serve warm with ice cream, drizzle with caramel ice cream topping.
