Chocolate Skillet Cake

Senior Winner by Mrs. A. C. Horniker, Neosho, Missouri
1/2 cup cold water
1/2 cup cocoa
1 1/2 cups sifted Pilsbury's BEST flour
1 teaspoon soda
1/2 teaspoon salt
1 1/4 cups firmly backed brown sugar
1/2 cup Crisco
3 unbeaten eggs
1/2 cup buttermilk
1 teaspoon French's Vanilla
4 one-ounce (thin) milk chocolate bars

Gradually add water to cocoa, beating well after each addition. Sift flour, soda, and salt. Add sugar, shortening, eggs and 1/4 cup of the buttermilk. Beat 3 minutes. Add vanilla, the remaining 1/4 cup buttermilk and the cocoa mixture. Beat 2 minutes. Pour into well-greased heavy skillet measuring 10 inches across top.* Top batter with squares of candy bars. Cover. Bake in moderate oven (350 F.) 50 to 60 minutes.* Serve warm or cold, plain or with whipped cream or ice cream.
* Cake may be baked in a 10-inch electric skillet. Pour batter into cold well-greased skillet. Open steam vents; bake at 275 F for 50 - 60 minutes.