I have made the turtle fudge skillet cake for shows and everyone loves it.  I used to mix it in front of everyone and then bake it, top it, etc.  I am trying to make my shows shorter (which guests seem to appreciate). So, now I mix it when I get to host's  house and pop it in the oven.  The guests can smell the chocolate when they arrive.  I start the show by going over the "housekeeping" stuff (order form, RUFTH, payment) and tell them what we are making.

 

While it cools a few minutes, I will talk about the tools I used to mix it (CBB, easy read measuring cups, scrapers) and the cookware.  Then, I will do the topping in front of them (micro cooker, SA pieces) and let them eat while I do a wrap up.

 

Definitely a great cake, and a perfect idea for Valentine's day!

turtle fudge skillet cake hands down.....but the pineapple upside down cake is awesome too!

 

 

Turtle Fudge Skillet Cake is AWESOME!!  It would be even better if we had a pretty platter to dump it out on!  I still use my vanilla glazed Round Platter when I do this at shows even though it's no longer available.  Then I use the Bread Knife to cut rather than the Slice 'N Serve cuz it's long enough to reach clear across!

 

Since it's for Valentine's Day you could get some of those Twizlers that pull apart and make a pretty heart shape on the top!  Or make the choclate heart shapes and put on top, the kind you melt chocolate and pipe onto parchment to dry and then you pull them off and have little heart shapes...it's in one of the cookbooks! lol!

 

Michelle

OK - that's what I thought, the turtle fudge would be a good one.  How can you go wrong with that much chocolate!  Dumping it out on the lg. SA should work, shouldn't it?  I agree, I love my round platter, but when I bring it, everyone wants it.  Love the chocolate heart idea!   

 

Sandi

I ALWAYS use my lg. square platter when I serve it.   I love that thing, it's just so big that I always have a hard time storing it!  There is another cake that is pretty and pink and it's almost like the turtle fudge cake but not!    Like my figure of speech?  LOL!!  Out of everything I make, I would say that I make that cake so much more than other recipes but it's nice to swith it up.  I do make it in the stir fry skillet rather than the family skillet to give it a nice dome look rather than a flat cake.

Chocolate-Strawberry Skillet Cake
1 package (18.25 ounces) devil's food cake mix
(plus ingredients to make cake)
1 tablespoon butter or margarine
2 squares (1 ounce each) semi-sweet chocolate for baking
1 ½ cups thawed strawberry whipped topping
1 cup sliced strawberries

Directions:
Preheat oven to 350° F. Prepare cake mix according to package directions in a bowl; beat until smooth. Melt butter in a skillet over medium heat, tilting skillet to coat bottom. Gently pour batter over bottom of skillet, spreading evenly.

Bake, uncovered, 30-35 minutes or until cake tester inserted in center comes out clean. Carefully remove to cooling rack. Loosen edges of cake and carefully invert cake onto heat-proof serving plate. Cool Completely.

Chop chocolate using Food Chopper. Place chopped chocolate and butter in Small Micro Cooker. Microwave on high for 2 min. or until butter is melted. Stir until chocolate is completely melted.

Top with the whipped topping using Large Spreader or Easy Accent Decorator, garnish with strawberries, drizzle chocolate over cake. Let stand until chocolate is set. Store leftover cake in refrigerator.

Yield: 12 servings or 24 sample servings

Low-Fat Recipe: Instead of 2 eggs for cake mix, use 5 egg whites. Use margarine instead of butter. Use low-fat whipped topping.

 

 

 

 

I've decided that any items that aren't available any more are a GREAT way to advertise the OUTLET!!!!!   Keep checking........ you never know when this might show up in the PC outlet!!!  

I always dump my cake out on the Large Simple Addition.  I get the larger container of caramel and when I am drizzling it on the cake I got bid and deizzle on the platter also of the look.  You could always take chocolate syrup and drizzle that on the platter also.

This one is also to die for!!!!  So rich ~ you'll get your chocolate fix and amaze everyone!

 

Let's see if this get's attached this time.

 

Molten Chocolate Skillet Brownie

The Pampered Chef®

1 package (19-21 ounces) fudge brownie mix (plus ingredients to make
cake-like brownies)
1 bar (4 ounces) fine-quality bittersweet chocolate
2 cups water
1 jar (12 ounces) chocolate fudge ice cream topping
1/2 teaspoon Pantry Double Strength Vanilla
1/2 cup sliced almonds, toasted and coarsely chopped
Powdered sugar
Vanilla ice cream or thawed, frozen whipped topping (optional)

Preheat oven to 350°F. Lightly spray bottom of Family (12-in.) Skillet
with nonstick cooking spray. In Classic Batter Bowl, prepare brownie
mix according to package directions for cake-like brownies. Spread batter
over bottom of skillet. Cut chocolate into small pieces using Crinkle
Cutter. Sprinkle chocolate evenly over batter.

Combine water and ice cream topping in Large Micro-Cooker®; whisk until
well blended using Stainless Whisk. Microwave, covered, on HIGH 5-6
minutes or until mixture comes to a full boil. Whisk until blended; stir
in vanilla. (Mixture will be thin.) Carefully pour ice cream topping
mixture over brownie batter in a circular pattern.

Bake, uncovered, 35-40 minutes or until sauce is bubbling around edges.
(Top of brownie will appear very saucy, but will thicken as it cools.)
Using Silicone Oven Mitt, carefully remove skillet from oven to
Stackable Cooling Rack.

Coarsely chop almonds using Food Chopper; sprinkle evenly over brownie.
Lightly sprinkle with powdered sugar using Flour/Sugar Shaker. Spoon
brownie into Simple Additions® Small Bowls using Nylon Spoon and serve
warm with ice cream or whipped topping, if desired.

Yield: 16 servings or 20 sample servings

Nutrients per serving: Calories 350, Total Fat 18 g, Saturated Fat 3.5
g, Cholesterol 40 mg, Carbohydrate 46 g, Protein 4 g, Sodium 140 mg,
Fiber 1 g

Cook's Tip: To toast almonds in the microwave oven, place almonds in
Small Oval Baker; microwave on HIGH 5-7 minutes or until golden brown,
stirring after each 30-second interval. Cool completely.

If desired, 1 teaspoon vanilla can be substituted for the Double
Strength Vanilla.

If desired, 4 squares (1 ounce each) bittersweet baking chocolate or 1
cup semi-sweet chocolate morsels can be substituted for the bittersweet
chocolate bar.

** It will look like chocolate water before you bake it, but don't worry it will bake off