Serves 10 to 12
I love serving this cake with a berry sauce. It is even good plain for breakfast toasted!
13-by 9-inch (3 L) baking pan, lined with parchment paper
3 (750mL) cups biscuit mix
1/2 (125mL) cup all-purpose flour
1/8 teaspoon (0.5mL) salt
1 cup (250mL) granulated sugar
1/2 (125mL) light brown sugar, packed
1 package (8 ounces/250g) cream cheese, softened
1/4 cup (50mL) unsalted butter, softened
1 teaspoon (5 mL) vanilla
1/4 teaspoon (1 mL) almond extract
1/4 (50mL) cup granulated sugar
2 tablespoons (25mL) unsalted butter
2 cups (500g) sliced strawberries
Preheat oven to 350 degrees F (180 degrees C)
Cake: In a bowl, combine biscuit mix, flour and salt. Set aside.
In a mixer bowl, using an electric mixer, mix together granulated and brown sugars, cream cheese and butter on medium speed until soft and creamy, about 4 minutes.
Beat in eggs, one at a time. Add vanilla and almond extract. Stir in biscuit mixture and blend until incorporated.
Pour into prepared pan, spreading to edges with a rubber spatula. Bake in preheated oven until a cake tester inserted into the center comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then invert onto a rack to cool completely.
Strawberry Sauce: In a large skillet, cook sugar and butter over low heat until butter has melted, 2 to 3 minutes. Add sliced strawberries, stirring until sauce turns red from the berries. Spoon into center of cake and serve a little with each slice.
I love to grill pieces of the cake for an outdoor treat. Slice the cake and brush each side with a little olive oil. Grill over medium heat until you get grill marks on the cake, about 2 minutes per side.
To give the sauce a kick, add 1/4 cup (50 mL) orange-flavored liqueur.
125 Best Biscuit Mix Recipes
by George Geary
Robert Rose, Inc.
Recipe reprinted by permission.
This page created June 2004
The Global Gourmet®
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