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Chocolate Cherry Skillet Cake from Season's Best Fall/Winter 2003
3 eggs. separated
1 can (21 oz) cherry pie filling
1/4 cup water
1/2 teaspoon almond extract
1 package (18.25 oz) devil's food cake mix
1 jar (11.7 oz) hot fugde ice cream topping
1/3 cup sliced almonds, toasted
Frozen vanilla yogurt or thawed, frozen fat free whipped topping (optional)
Preheat oven to 350. 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 botton 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 of 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. Serve warm with frozen yogurt or whipped topping, if desired.