Chocolate Cherry Skillet Cake

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READY IN: 45mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 3
    eggs, seperated
  • 1
    (21 ounce) can cherry pie filling
  • 14
    cup water
  • 12
    teaspoon almond extract
  • 1
    (18 1/4 ounce) package devil's food cake mix
  • 1
    (11 2/3 ounce) jar mrs. richardson's hot fudge topping
  • 13
    cup sliced almonds, toasted
  • vanilla frozen yogurt or thawed Cool Whip
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DIRECTIONS

  • Preheat oven to 350*.
  • Lightly spray an oven proof skillet.
  • Seperate eggs over med mixing bowl, set egg yolks aside for another use.
  • Lightly whisk egg whites.
  • Add pie filling water and almond extract, mix well.
  • Add cake mix, mix until well blended.
  • Pour batter over bottom of skillet, spreading evenly.
  • Bake uncovered 25-30 minutes or until cake tester comes out clean.
  • Remove cake from oven to rack to cool 10 minutes.
  • Loosen edges of cake with flat sided knife.
  • Invert cake onto large heat proof serving platter.
  • Stir ice cream topping till smooth, may warm in microwave a bit to soften.Carefully spread evenly over top of cake.
  • Cut into wedges, serve warm with frozen yogurt or thawed Light Cool Whip if desired.
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