Texas Skillet Cake

10 minutes
35 minutes

Sometimes I like to live vicariously through my family. I’m on that carb and sweets cutting kick this last month, but that doesn’t mean I want them more than ever! Dreaming of sweets, I wanted to treat the family to something extra special, with a Texas Skillet Cake, and a special flavoring on the topping using International Delight Hazelnut Creamer.

Texas Skillet Cake, is a perfect “Dad can make it” type of dessert. It’s done in a skillet, there’s not an insane amount of cleanup, and its quick, and easy to make. Not to mention how amazingly moist it is!

A Texas Skillet Cake has a decadent chocolate frosting, that is simple to make. For my recipe, I substituted milk with International Delight Hazelnut Coffee Creamer, to add a little more lush texture, on top of to give it a little hazelnut flavoring to really make this something special!

This is fun way for me to break out of the diet and do a little celebrating. First batch is the test on the family (admission: I sampled some.. and it’s amazing..). But in about a month’s time I’ll be making batch number 2 of this Texas Skillet Cake, just for me.

Texas Skillet Cake

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 people
Print Recipe



  • 1 1/2 cup flour
  • 1 1/4 cup white sugar
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup vegetable oil
  • 1/4 cup cocoa powder
  • 3/4 cup water
  • 1/2 cup whole milk
  • 2 whole eggs
  • 1/4 tsp vanilla extract


  • 1/2 stick butter
  • 3 tbsp cocoa powder
  • 1/3 cup International Delight Hazelnut Coffee Creamer
  • 1 3/4 cup powdered sugar
  • 1/2 cup crushed pecans


  • Preheat oven to 350 F. In a mixing bowl, whisk flour, sugar, salt baking soda together; set aside
  • In a 12 inch skillet, melt butter, vegetable oil, water and milk to a boil. Whisk in dry ingredients, then add egg and vanilla. Stir until smooth. Place in the oven for 18-23 minutes, using the toothpick method to make sure its done. Set aside and allow to cool.
  • While the cake is cooling bring butter, cocoa and International Delight Hazelnut Coffee Creamer to a boil in a small pot. Whisk in powdered sugar and pecans until smooth. Pour over cake and spread with a rubber spatula. let cool and enjoy!!!

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Derek Campanile
Derek Campanile
I'm an IT professional by day. Home cook for the family by night. Follow my blog for easy to make recipes, how-to's and ideas to gather the family at the dinner table!

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