Baked right in our Skillet, this warm cake is spread with a rich caramel fudge glaze and topped with crunchy chopped pecans.
Preheat oven to 350°F. Prepare cake mix according to package directions in Classic Batter Bowl, mixing batter by hand until smooth. Melt butter in Executive (12-in.) Skillet (do not use stainless cookware) over medium heat, tilting skillet to coat bottom. Gently pour batter over bottom of skillet, spreading evenly.
Bake, uncovered, 30-35 minutes or until wooden pick inserted in center comes out clean. Using Oven Mitts, carefully remove skillet to Stackable Cooling Rack. Loosen edges of cake; carefully invert cake onto large, heat-safe serving plate.
Coarsely chop chocolate squares into small pieces. Place chocolate and half of the ice cream topping in Small Micro-Cooker®. Microwave, uncovered, on HIGH 30-60 seconds or until chocolate is melted and mixture is smooth. Carefully spread caramel and chocolate mixture over cake using Large Spreader.
Coarsely chop pecans using Food Chopper; sprinkle evenly over cake. Drizzle with remaining ice cream topping, if desired. Let stand until topping is set. Cut into wedges. Serve with vanilla ice cream, if desired.
Calories 440, Total Fat 24 g, Saturated Fat 6 g, Cholesterol 85 mg, Carbohydrate 54 g, Protein 6 g, Sodium 490 mg, Fiber 2 g
2 starch, 1 1/2 fruit, 4 fat (3 1/2 carb)
Chocolate will melt more quickly and evenly when chopped. Use the Chef's Knife to coarsely chop the chocolate squares into smaller pieces before melting.
Our Simple Additions® Large Round Platter is the perfect choice for showing off this irresistible chocolate cake.
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