desserts

Black Forest Skillet Cake

Name: Black Forest Skillet Cake | Club House
Prep time: 10 min
Cook time: 45 min
Yield: 16
Ingredients: 2 cans cherry pie filling (540 mL each); 1 cup (250 ml) slivered almonds, divided; 1 package (2-layer size) devil’s food cake mix; 1 container (500 ml) sour cream; 1 tbsp (15 ml) pure vanilla extract (club house); 4 tsp (20 ml) chili pepper ancho (mccormick ); 1/4 tsp (1 ml) organic black pepper coarse grind (mccormick )

Smoky ancho chili and black pepper enhance this rich chocolate and tart cherry skillet cake that cooks on the grill.

10 min

PREP TIME

45 min

COOK TIME

310

CALORIES

7

INGREDIENTS

Ingredients
Preparation
Related Recipes
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INGREDIENTS

2 cans cherry pie filling (540 mL each)
1 cup (250 mililiter) slivered almonds, divided
1 package (2-layer size) devil’s food cake mix
1 container (500 mililiter) sour cream
1 tablespoon (15 mililiter) Pure Vanilla Extract
4 teaspoon (20 mililiter) Chili Pepper Ancho
1/4 teaspoon (1 mililiter) Organic Black Pepper Coarse Grind

What you'll need

Preparation

1 Spray 12-in (30 cm) cast iron skillet with non-stick cooking spray. Pour cherry pie filling into skillet. Sprinkle with 3/4 cup (175 mL) of the almonds. Set aside.
2 Stir cake mix, sour cream, vanilla, chili pepper and black pepper in large bowl until well blended. Spread over pie filling. Sprinkle with remaining 1/4 cup (60 mL) almonds.
3 Place cast iron skillet on preheated grill over medium-high indirect heat (375° to 400°F/190° to 200°C). Grill with lid closed 40 to 45 minutes until toothpick inserted in centre of cake comes out clean.
4 Test Kitchen Tip:
o To bake in oven, prepare batter in cast iron skillet as directed. Bake in preheated 375°F (190°C) oven 40 to 45 minutes until toothpick inserted in centre of cake comes out clean.