Cast Iron Skillet Dump Cakes by Dominique DeVito

Author:Dominique DeVito [DeVito, Dominique]
Language: eng
Format: epub
Publisher: Sterling Epicure

Chocolate “Bark” Cake

Traditionally, chocolate bark is a combination of dark chocolate, white chocolate, and peppermint. If these flavors work well together as a candy—and they do—they certainly work well together as a cake.

TIME: 1 hour

SERVES 8

2 tablespoons butter

1 box chocolate fudge cake mix

3 large eggs

½ cup vegetable oil

1 cup water

½ teaspoon peppermint extract

½ cup crushed peppermint pinwheel candies

Chocolate ice cream, for serving (optional)

Preheat the oven to 350°F.

Melt the butter in a 12- or 12½-inch cast iron skillet over low heat while preparing the batter. Don’t let the butter burn. If your burner has a very low setting, that’s best. If the butter starts to brown, remove the skillet from the burner.

Combine the cake mix, eggs, oil, water, and peppermint extract in a large bowl and beat with an electric mixer or stir until smooth.

Pour the batter over the butter in the skillet. Sprinkle the peppermint candy pieces evenly over the top.

Bake the cake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and let it cool in the skillet for 10 minutes. The skillet will still be hot. Cover a baking sheet with foil and invert it on top of the skillet. Wearing oven mitts, hold the edge of the sheet and the large handle of the skillet with one hand and use the other hand as a guide to keep the sheet and skillet together as you turn them over as a unit. Remove the skillet from the inverted cake, then use an offset spatula to slide the cake from the sheet to a large plate.

Let the cake cool, then serve with chocolate ice cream.

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