Turtle Fudge Skillet Cake
Indulge in the ultimate dessert decadence with this Turtle Fudge Skillet Cake, a rich and gooey delight baked to perfection in a single pan. This crowd-pleasing treat combines a velvety chocolate cake base swirled with luscious caramel sauce, topped with crunchy pecans and melty chocolate chips for an irresistible turtle candy-inspired flavor. Made in just 50 minutes from start to finish, including prep time, this easy skillet cake is perfect for both casual gatherings and special occasions. Serve it warm right out of the skillet with a scoop of creamy vanilla ice cream for an over-the-top dessert experience that will leave everyone asking for seconds. Ideal for chocolate lovers, this recipe delivers big on flavor with minimal effort.
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Recipe Information
Ingredients
- 0.75 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 0.5 cup cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup caramel sauce
- 0.5 cup chopped pecans
- 0.25 cup additional chocolate chips
- 2 scoops vanilla ice cream (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C). Grease a 10-inch oven-safe skillet with butter or non-stick cooking spray.
In a medium saucepan over low heat, melt the butter and 1 cup of semi-sweet chocolate chips together, stirring until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined and slightly frothy.
Slowly pour the melted chocolate mixture into the sugar mixture while whisking continuously to avoid cooking the eggs.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pour the batter into the prepared skillet, spreading it out evenly with a spatula.
Drizzle the caramel sauce over the top of the batter, using a knife to swirl it slightly into the surface.
Sprinkle the chopped pecans and additional chocolate chips evenly across the top of the cake batter.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out slightly fudgy. Be careful not to overbake; the cake should remain moist and gooey.
Allow the skillet cake to cool for about 10 minutes before serving. Optionally, top with scoops of vanilla ice cream for an extra indulgent treat.
Serve directly from the skillet and enjoy!
Nutrition Facts
Calories |
4621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.7 g | 293% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 2600 mg | 113% | |
| Total Carbohydrate | 652.2 g | 237% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 494.8 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 550 mg | 42% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1879 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
