Chocolate Cherry Skillet Cake

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 16
• 3 eggs, seperated
• 1 (21 ounce) can cherry pie filling
• 1/4 cup water
• 1/2 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
• 1/3 cup sliced almonds, toasted
• vanilla frozen yogurt or thawed cool whip

Recipe

• 1 preheat oven to 350*.
• 2 lightly spray an oven proof skillet.
• 3 seperate eggs over med mixing bowl, set egg yolks aside for another use.
• 4 lightly whisk egg whites.
• 5 add pie filling water and almond extract, mix well.
• 6 add cake mix, mix until well blended.
• 7 pour batter over bottom of skillet, spreading evenly.
• 8 bake uncovered 25-30 minutes or until cake tester comes out clean.
• 9 remove cake from oven to rack to cool 10 minutes.
• 10 loosen edges of cake with flat sided knife.
• 11 invert cake onto large heat proof serving platter.
• 12 stir ice cream topping till smooth, may warm in microwave a bit to soften.carefully spread evenly over top of cake.
• 13 cut into wedges, serve warm with frozen yogurt or thawed light cool whip if desired.