Black Forest Skillet Cake

• 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 GourmetTM, Ancho
• 1/4 teaspoon mccormick black pepper, coarse ground

1. 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.
2. 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.
3. Place cast iron skillet on preheated grill over medium-high heat (375u0b0 to 400u0b0F). Grill with lid closed 40 to 45 minutes until toothpick inserted in center of cake comes out clean.

cherry pie filling, sour cream, vanilla, chile pepper, black pepper

Taken from www.yummly.com/recipe/Black-Forest-Skillet-Cake-2371199 (may not work)