Delicious Angel Food Skillet Cake with Almonds and Triple Berry Topping

[nikked]

I am trying to find my copy of the Angel Food Skillet Cake that was in a Season's Best a few years ago, and it seems to have gone missing. It was encrusted with almonds and had a triple berry topping...SO GOOD.

If you have it, can you please post...

TIA!

 

[kam]

Here it is:

Angel Almond Skillet Cake
SB SS 2005

Cake
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
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)

1.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.
2.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.)
3.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.
4.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.
Yield: 12 servings or 24 sample servings
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
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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Shopping List
1 tablespoon butter or margarine
1 cup sliced almonds
1 package (16 ounces) angel food cake mix
1 quart strawberries
1 lemon
1/2 cup blueberries
1 jar (11.75 ounces) strawberry ice cream topping
2 teaspoons powdered sugar
3 cups vanilla ice cream or frozen yogurt
1 lemon (optional)

 

[nikked]

Thank you!!!!