Mocha Skillet Cake

Name: Mocha Skillet Cake
Yield: 16 servings
Ingredients: ½ cup (125 mL) (1 stick) softened butter, divided; 1 container (8 oz/250 g) sour cream; 4 eggs; 2 tbsp (30 mL) instant coffee granules; 1 package (16.5 oz or 432 g) devil's food cake mix; 1 package (4.3 oz/121 g) instant chocolate pudding mix; 1 tbsp (15 mL) instant coffee granules; ⅓ cup (75 mL) heavy whipping cream; 1 package (12 oz/350 g) white chocolate morsels; 2 toffee bars (1 oz/30 g each); ½ cup (125 mL) coffee liqueur or strong brewed coffee

Baked right in our (12-in.) Skillet, this warm cake is spread with a rich white chocolate coffee ganache and surrounded with chopped toffee bars.

Ingredients

½ cup (125 mL) (1 stick) softened butter, divided
1 container (8 oz/250 g) sour cream
4 eggs
2 tbsp (30 mL) instant coffee granules
1 package (16.5 oz or 432 g) devil's food cake mix
1 package (4.3 oz/121 g) instant chocolate pudding mix

1 tbsp (15 mL) instant coffee granules
⅓ cup (75 mL) heavy whipping cream
1 package (12 oz/350 g) white chocolate morsels
2 toffee bars (1 oz/30 g each)
½ cup (125 mL) coffee liqueur or strong brewed coffee

Directions

Preheat oven to 350°F. For cake, evenly rub bottom and sides of 12" (30-cm) Signature Nonstick Skillet with 1 tbsp (15 mL) of the butter. In a large mixing bowl, whisk together sour cream, eggs and instant coffee (coffee granules may not completely dissolve).
Microwave remaining butter in a microwave safe bowl on HIGH 30-60 seconds or until melted. Whisk butter into egg mixture until well blended. Add cake mix and pudding mix; mix well. Pour batter into Skillet, spreading evenly. Bake, uncovered, 33-35 minutes or until center feels firm to the touch.
Meanwhile, for ganache, combine instant coffee and cream in a small microwave safe bowl. Microwave on HIGH 30-45 seconds or until hot; stir until dissolved. Place chocolate morsels into a medium microwave safe bowl. Pour hot cream over chocolate. Microwave, uncovered, on HIGH 30-60 seconds or until melted and smooth, stirring after each 30-second interval; set aside.
Carefully remove skillet from oven to a cooling rack; cool 5 minutes. Meanwhile, chop toffee bars. Carefully invert cake onto a large platter. Brush coffee liqueur over top and sides of cake. Spread ganache over top of cake, allowing to drip down sides. (If ganache becomes too thick to spread, warm slightly in microwave on HIGH 15-30 seconds.) Sprinkle toffee along bottom edge of cake, pressing against sides.

Yield:

16 servings

Nutrients per serving:

Calories 440, Total Fat 21 g, Saturated Fat 14 g, Cholesterol 85 mg, Carbohydrate 52 g, Protein 5 g, Sodium 490 mg, Fiber less than 1 g

Cook's Tips:

When testing for doneness, do not use a wooden pick, because the pick will come out clean a few minutes before the cake is completely set in the center.