Chocolate Snockers Cake with Vanilla Ice Cream & Pecans Recipe

I have a long list of incredible looking desserts to prepare this year, but I’m finding that sometimes time just gets in the way. I think nice sunny afternoons are the best for making something delicious, but afternoons that are empty are quite difficult to come by. Basically, I save the more challenging desserts for those types of leisurely and more relaxed days. If I make any dessert in the evening, I tell myself that it has to be easy to put together.

The Recipe

Just as luck would have it, I happen to have an easy dessert recipe for you today. I whipped this up last night in no time and I must say, it’s outstanding. The favor and texture is definitely there. The closest thing I can compare this snockers cake to is a big brownie. The cake part is very moist and soft and the pecans contained inside somehow taste like big chocolate chips. Please don’t ask me how this came to be. I have no idea. This is a sweet cake with some really good flavor. There’s a bit of whiskey infused in it too, so that makes things interesting. I forgot that I put that in there and as I was eating this last night, I kept asking myself what that flavor was. So much fun. I love this dessert.

Oh yeah, there’s nothing to putting this one together. Mix some ingredients, mix some more and then bake. That’s pretty much it.

Ingredients

Makes: 1 8-Inch Cake

For the Cake

1 Cup Sugar
3/4 Cup All-Purpose Flour
3 Tablespoons Unsweetened Cocoa Powder
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Large Egg
1 Tablespoon Whole Milk
2 Tablespoons Whiskey
3 Tablespoons Vegetable Oil
1/4 Teaspoon Vanilla Extract
1/4 Cup Water
3/4 Cup Chopped Pecans

For the Topping

Confectioner’s Sugar
Chopped Pecans
Vanilla Ice Cream

Step-by-Step Instructions

I’d like to thank Southern Cast Iron for this recipe. This is another awesome one of theirs and it’s simply splendid.

Pre-Heat Oven

Arrange your oven racks so one is in the center position and then pre-heat the oven to 350 degrees.

Mix Dry Ingredients

Add the sugar, flour, cocoa powder, baking powder and salt to a large bowl and whisk these ingredients together well.

Mix Wet Ingredients

In the same bowl, add the egg, milk, whisky, oil, vanilla extract and water. Mix these ingredients together with the dry until the batter is smooth.

After that, fold in the chopped pecans.

Bake the Cake

For this cake, I used an eight inch cast iron skillet. This worked out perfectly. If you don’t have one of these, I’m sure you can make cupcakes or muffins or something like that. You’ll just need to adjust the baking time and keep an eye on things.

Butter an eight inch cast iron skillet well and then pour the batter into it.

Place the skillet into the oven on the center rack for between 30-35 minutes. Mine took the full 35 minutes to cook. Keep checking the center with a toothpick to see if it’s done and when it is, remove the cake from the oven and turn off the heat.

Plate & Serve

You can either keep the cake right in the skillet or cut it into pieces and plate each piece individually. Either way, sift some confectioner’s sugar on the surface, add a few scoops of vanilla ice cream and then sprinkle some chopped pecans over everything and serve warm. Enjoy!

The Final Chocolate Snockers Cake

This was such a good dessert. We have some leftover that we’ll be eating tonight. I’m looking forward to it. If you decide to give this recipe a try, please let me know your thoughts in the comment section down below. Thanks for reading!