Behold the Gooey Chocolate Cake Ice Cream Sundae. If you ever craved the ultimate chocolate indulgence, this is it! Deliciously creamy without being too rich, it’s made with vanilla ice cream and caramel sauce. Recreate it yourself using this simple recipe from Willow Bird Baking. *Serves: 6-8 Ingredients Cake Ingredients: 1 cup flour 1/2 teaspoon baking soda 1 cup sugar dash salt 1/4 cup (1/2 stick) butter 1/4 cup vegetable oil 2 tablespoons cocoa powder 1/2 cup water 1/4 cup buttermilk 1 egg 1/2 teaspoon vanilla Frosting Ingredients: 1/4 cup (1/2 stick) butter 2 tablespoons cocoa 3-4 tablespoons milk (as needed for consistency) 1/2 cup pecans, chopped 2 cups powdered sugar 1/2 teaspoon vanilla ice cream (for serving) caramel sauce (for serving) whipped cream (for serving) Instructions Preheat the oven to 180 degrees C. In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside. In a 10-inch cast iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove it from the heat and whisk in the dry ingredients well. Mix in the buttermilk, egg, and vanilla. Bake the skillet cake at 180 degrees C for about 15-20 minutes or until a toothpick comes out with just a few moist crumbs. While the cake starts to cool, make the frosting. In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove them from heat and add the icing sugar, nuts, and vanilla. Stir to combine. Pour over the warm cake, spread with a spatula, and serve with vanilla bean ice cream, caramel sauce, and whipped cream.Via
SA Décor and Design is a media house specialising in the publication of an annually released hardcover sourcing guide for the Décor and Design industry, as well as a content rich website and blog which work in tandem to support our diverse selection of advertisers. Our platforms have been thoroughly utilised in the South African market and abroad for the past nineteen years.