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12" Skillet
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Chocolate Cherry Skillet Cake

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)
  1. 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.
  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.

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.