Ingredients
FOR THE CAKE:
1 cup Sugar
1/2 cups Butter, Softened
2 whole Eggs
1 teaspoon Vanilla
1/2 teaspoons Almond Extract
2 cups Pamela's Baking And Pancake Mix
1 cup Sour Cream
1 cup Fresh Strawberries, Chopped
FOR THE ICING:
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For the cake: Preheat oven to 350°F. In the bowl of an electric mixer using a paddle attachment, cream together sugar and butter until fluffy (about 5 minutes). Add eggs, one at a time, vanilla and almond extract; beat until creamy. Add baking mix and sour cream; beat until slightly mixed. By hand, gently fold in strawberries, being sure not to mash the strawberries. Spray a 10-inch cast iron skillet or a oven proof skillet with nonstick cooking spray. Pour batter in the skillet and bake for 40-45 minutes or until done. Remove from the oven and cool 15 minutes before drizzling with icing. For the strawberry icing: Mix ingredients all together with a wire whisk until creamy and smooth. Drizzle over top of snack cake.
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep