Chocolate Cherry Skillet Cake
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 520 g) devil's food cake mix |
| 1 |
jar (11.7 oz or 250 mL) hot fudge ice cream topping |
| 1/3 |
cup (75 mL) toasted sliced almonds |
| |
Vanilla frozen yogurt or thawed, frozen fat-free whipped topping (optional) |
Directions:
| Preheat oven to 350°F (180°C). Lightly spray 12-in./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 over skillet, spreading evenly. |
| 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. |
| 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. |
Yield: 16 servings
Nutrients per serving: Calories 270, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 20 mg, Carbohydrate 46 g, Protein 4 g, Sodium 330 mg, Fiber 2 g
Cook's Tips: To toast almonds, spread almonds in a single layer over bottom of Small Bar Pan. Bake at 350°F (180°C) 10-12 minutes or until golden brown. Remove from oven; cool completely.
