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Slightly homemade chocolate cake

Earlier this year, Joe and I started a tradition.

We invited our parents over for Sunday dinner. We did it again the next Sunday and the Sunday after. We started inviting other extended family and friends, too.
Everybody doesn’t always come, and that’s okay. We have dinner no matter who does or doesn’t show up.
I love feeding a house full of people. I channel my Grandma, who says, “Did you have enough to eat? I don’t want you to tell people that I didn’t feed you.” and “It’s your own fault if you go away hungry.” and “Can I get you something else to eat?” The first time I said those things aloud, I had to stop and laugh. Heartily.
This week, we had a homemade feast. Joe had cooked up homemade spaghetti sauce. My mother-in-law made homemade meatballs. My sister made homemade guacamole, and I helped her make some homemade coleslaw. I love eating food that’s been prepared from scratch at home.
I haven’t been feeling great, though, I didn’t get around to making a fancy dessert from scratch. I didn’t have the energy.
So I made this instead, and it was delicious. Everyone asked for the recipe, and I was embarrassed to give it to them.
See more Tempting recipes at Blessed with Grace

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Slightly homemade chocolate cake
  1. Mix the cake batter as directed.
  2. In the largest skillet you have, melt the butter over medium heat. I use a 10-inch skillet, but I think a 12-inch skillet would work better. It's important that the skillet be oven safe and have a flat bottom.
  3. Carefully pour the batter into the skillet and smooth it out.
  4. Bake, uncovered, at 350 for 30 to 35 minutes, or until a cake tester inserted in the center comes out clean.
  5. While the cake is baking, mix the frosting with the caramel. Set aside.
  6. When the cake is done, flip it onto a large platter. While the cake is hot, pour about half of the frosting onto the cake and smooth it out. The frosting will melt, soak into the cake, and run all over the place, making a gooey and delicious mess.
  7. Allow the cake to cool for fifteen minutes, until it's just warm. Pour the rest of the frosting onto the cake and smooth it out. Sprinkle the nuts over top. You can garnish with a little extra caramel if you're so inclined.
  8. This is delectably rich, so I serve it with ice cream.
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© 2008 – 2018, Tara Ziegmont. All rights reserved.

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