Chocolate Cherry Skillet Cake
3 eggs, separated
1 can (21 ounces) cherry pie filling
1/4 cup water
1/2 teaspoon almond extract
1 package (18.25 ounces) devil's food cake mix
1 jar (11.7 ounces) hot fudge ice cream topping
1/3 cup sliced almonds, toasted
Frozen vanilla yogurt or thawed, frozen fat-free whipped topping (optional)
Preheat oven to 350°F. Lightly spray Family (12-in.) Skillet with oil using
Kitchen Spritzer. Separate eggs over Classic Batter Bowl using Egg Separator;
set 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 using
Classic Scraper. Pour batter over bottom of skillet, spreading evenly.
Bake, uncovered, 25-30 minutes or until Cake Tester inserted in center comes out
clean. Using Oven Mitts, carefully remove from oven to Stackable Cooling Rack;
cool 10 minutes. Loosen edges of cake with Skinny Scraper. Carefully invert cake
onto Round Platter or large, heat-safe serving plate.
Using Skinny Scraper, stir ice cream topping until smooth; carefully spread
evenly over top of cake. Sprinkle almonds evenly around top edge of cake. Cut
into wedges using Slice 'N Serve(R). Serve warm with frozen yogurt or whipped
topping, if desired.
Yield: 16 servings or 24 sample servings
Nutrients per serving: (Light): Calories 270, Total Fat 7 g, Saturated Fat 2 g,
Cholesterol 20 mg, Carbohydrate 47 g, Protein 4 g, Sodium 330 mg, Fiber 2 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.
Source: Pampered Chef