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For cake, preheat oven to 350°F/180°C. Place butter in Prep Bowl; microwave on HIGH 30-40 seconds or until melted. Brush over bottom and sides of Family (12-inch/30 cm) Skillet using Pastry Brush. Using Deluxe Cheese Grater, grate 1/4 cup/50 mL 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 tbsp/15 mL zest. Juice lemon using Juicer to measure 1 tbsp/15 mL juice. In Small Batter Bowl, combine strawberries, lemon zest, juice, blueberries and dessert topping; mix gently.
Transfer cake to Simple Additions™ Large Square Platter; lightly sprinkle with icing sugar using Flour/Sugar Shaker. Slice using Serrated Bread Knife and serve using Slice 'N Serve®. Top each serving with 1/4 cup/50 mL strawberry mixture and one scoop of ice cream. Garnish with lemon twists, if desired.
Yield: 12 servings
Per serving: Per serving: Calories 380, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 300 mg, Carbohydrate 62, Fibre 2 g, Protein 7 g
Cook's Tip: To make lemon twists, slice lemon using Ultimate Slice & Grate fitted with v-shaped blade. Make one cut into each slice, just to the centre. Twist slices.
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 centre.