BAKED RIGHT IN OUR SKILLET, THIS WARM CAKE IS SPREAD WITH A RICH CARAMEL FUDGE GLAZE AND TOPPED WITH CRUNCHY CHOPPED PECANS.
1 package (18.25 ounces) devil’s food cake mix (plus ingredients to make cake)
1 tablespoon butter or margarine
4 squares (1 ounce each) semi-sweet chocolate for baking, coarsely chopped
1 jar (12 ounces) caramel ice cream topping, divided
1/2 cup pecan halves, coarsely chopped
Vanilla ice cream (optional)
Preheat oven to 350°F. Prepare cake mix according to package directions in Classic Batter Bowl, mixing batter by hand until smooth. Melt butter in Executive (12-in.) Skillet (do not use stainless cookware) over medium heat, tilting skillet to coat bottom. Gently pour batter over bottom of skillet, spreading evenly.
Bake, uncovered, 30-35 minutes or until wooden pick inserted in center comes out clean. Using Oven Mitts, carefully remove skillet to Stackable Cooling Rack. Loosen edges of cake; carefully invert cake onto large, heat-safe serving plate.
Coarsely chop chocolate squares into small pieces. Place chocolate and half of the ice cream topping in Small Micro-Cooker®. Microwave, uncovered, on HIGH 30-60 seconds or until chocolate is melted and mixture is smooth. Carefully spread caramel and chocolate mixture over cake using Large Spreader.
Coarsely chop pecans using Food Chopper; sprinkle evenly over cake. Drizzle with remaining ice cream topping, if desired. Let stand until topping is set. Cut into wedges. Serve with vanilla ice cream, if desired.