Chocolate Cherry Skillet Cake

Photo by Joyce F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    egg whites, lightly beaten

  • 1

    can (21 oz or 520 mL) cherry pie filling 1⁄4 cup (50 mL) water

  • 1

    ⁄2 tsp (2 mL) almond extract

  • 1

    pkg (18.25 oz or 510 g) devil’s food cake mix

  • 1

    jar (11.75 oz or 250 mL) chocolate ice cream topping 1/3 cup (75 mL) toasted sliced almonds

  • Vanilla frozen yogurt or thawed, frozen fat-free whipped topping (optional)

Directions

1. Preheat oven to 350oF (180°C). Lightly spray (12"/30 cm) Skillet with oil. Whisk egg whites in large bowl; add pie filling, water and almond extract. Add cake mix; mix until well blended. Pour batter into Skillet, spreading evenly. 2. Bake, uncovered, 25–30 minutes or until wooden pick inserted in center comes out clean.Carefully remove from oven using Oven Mitts; cool 10 minutes. Loosen edges of cake and carefully invert cake onto large, heat-safe serving plate. 3. Stir ice cream topping until smooth; carefully spread evenly over top of cake. Sprinkle almonds evenly around top edge of cake. Cut into wedges. Serve warm with frozen yogurt or whipped topping, if desired.

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