Black Forest Skillet Cake

Name: Black Forest Skillet Cake
Total time: 55 min
Yield: 4 servings
Ingredients: 2 cans cherry pie filling 21 ounces each; 1 cup slivered almonds divided; 1 package cake mix 2-layer size devil’s food; 16 ounces sour cream; 1 tablespoon McCormick Pure Vanilla Extract; 4 teaspoons chile pepper McCormick Gourmet™, Ancho; 1/4 teaspoon mccormick black pepper, coarse ground

McCormick

7Ingredients

1290Calories

55Minutes

Ingredients

servings:

2 cans cherry pie filling (21 ounces each)
1 cup slivered almonds (divided)
1 package cake mix (2-layer size devil’s food)
16 ounces sour cream
1 tablespoon McCormick Pure Vanilla Extract
4 teaspoons chile pepper (McCormick Gourmet™, Ancho)
1/4 teaspoon mccormick black pepper, coarse ground

Directions

Spray 12-inch cast iron skillet with no stick cooking spray. Pour cherry pie filling into skillet. Sprinkle with 3/4 cup of the almonds. Set aside.
Stir cake mix, sour cream, vanilla, chile pepper and black pepper in large bowl until well blended. Spread over pie filling. Sprinkle with remaining 1/4 cup almonds.
Place cast iron skillet on preheated grill over medium-high heat (375° to 400°F). Grill with lid closed 40 to 45 minutes until toothpick inserted in center of cake comes out clean.

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