The Pampered Chef ®
Angel Almond Skillet Cake
Recipe
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Cake
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| 1 tablespoon butter or margarine, melted |
| 1 cup sliced almonds, divided |
| 1 package (16 ounces) angel food cake mix |
| 1 1/4 cups water |
Topping
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| 2 cups sliced strawberries (about 1 quart) |
| 1 lemon |
| 1/2 cup blueberries |
| 1 jar (11.75 ounces) strawberry ice cream topping |
| Powdered sugar |
| 3 cups vanilla ice cream or frozen yogurt |
| Lemon twists (optional, see Cook's Tip) | |
- For cake, preheat oven to 350°F. Place butter in Prep Bowl; microwave on HIGH 30-40 seconds or until melted. Brush over bottom and sides of Family (12-in.) Skillet using Pastry Brush. Using Deluxe Cheese Grater, grate 1/4 cup of the almonds into skillet; tilt skillet to coat bottom and sides with almonds. In Classic Batter Bowl, whisk cake mix and water until well blended; pour into skillet. Coarsely chop remaining almonds using Food Chopper; sprinkle over batter.
- Bake 30-35 minutes or until cake is deep golden brown and top springs back when lightly touched with fingertip. Remove from oven; immediately loosen cake from sides of skillet. Using Nylon Turner, gently slide cake out of skillet onto Stackable Cooling Rack. (Do not invert cake out of skillet.)
- Meanwhile, hull strawberries using Cook's Corer®; slice using Egg Slicer Plus®. Using Lemon Zester/Scorer, zest lemon to measure 1 tablespoon zest. Juice lemon using Juicer to measure 1 tablespoon juice. In Small Batter Bowl, combine strawberries, lemon zest, juice, blueberries and ice cream topping; mix gently.
- Transfer cake to Simple Additions® Large Square Platter; lightly sprinkle with powdered sugar using Flour/Sugar Shaker. Slice using Serrated Bread Knife and serve using Slice 'N Serve®. Top each serving with 1/4 cup strawberry mixture and one scoop of ice cream. Garnish with lemon twists, if desired.
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Yield: 12 servings or 24 sample servings
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Nutrients per serving: (Light) Calories 370, Total Fat 10 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 64 g, Protein 7 g, Sodium 380 mg, Fiber 2 g
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Cook's Tip: To prevent cake from sliding on the platter when cutting, brush a small amount of corn syrup onto platter before placing the cake in the center.
To make lemon twists, slice lemon using Ultimate Slice & Grate fitted with v-shaped blade. Make one cut into each slice, just to the center. Twist slices.
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| © The Pampered Chef, Ltd., 2001 |
