Chocolate Skillet Cake

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup cold water
  • ½ cup cocoa
  • cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • cups firmly packed brown sugar
  • ½ cup shortening
  • 3 eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 4 thin milk-chocolate bars (1 ounce each)


    1. Preheat oven to moderate (350°F.).

    2. Gradually add the water to the cocoa, beating well after each addition.

    3. Sift together the flour, baking soda, and salt. Add the sugar, shortening, eggs and half of the buttermilk. Beat for three minutes. Add the vanilla, remaining buttermilk and the cocoa mixture. Beat for two minutes.

    4. Pour the mixture into a well-greased heavy ten-inch skillet. Top the batter with squares of candy bars.

    5. Cover the skillet and bake for fifty to sixty minutes. Serve warm or cold, plain, or with whipped cream or ice cream.