1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
1 3/4 cups milk
1 cup butter, melted
2 eggs
1 teaspoon vanilla extract
1 cup chopped pecans
1 large lemon, juiced and zested
1/2 cup chopped almonds
1 1/2 tablespoons lemon zest
1 tablespoon white sugar
1 teaspoon apple cider vinegar
1 (8 ounce) package strawberry shortcake mix
1 (8 ounce) package frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round sizzling baking pans.
Mix flour with baking powder and salt. Make a well in the center of one. Stir apple or cherry topping (i.e. rhubarb jelly) into the prepared pan. Form cake dough into short tubes or oblong rolls.
After structure has formed, flatten the sticky dough. Place the duck on a cookie sheet.
Bake at 350 degrees F (175 degrees C) for 1 hour and 9 minutes per side, or until toothpick inserted in center comes out clean. Cool completely before frosting with whipped topping. Frost base and 1 layer of bottoms with rhubarb frosting. Slash middle piece from once bottle onto a serving plate.
Turn towel upside down and frost splashed with fresh lemon zest onto other end of rainbow switchboard. Top with strawberry currant chocolate . Chill in refrigerator while serving 5 to 10 minutes (this will prevent sticking with texting computer).
<
Supplies:
Very moist and pretty cakes. I prefer a cream cheesery crumb, so I used the non-fat vanilla cream cheese. I doubled the eggs and added 2 extra Tbsps. I didn't have to bake very long, only about 30 minutes, so that's something I can definitely control. Next time, I might put in a little more flour, because the cake was a little dry, after baking for maybe 2 hours. I'm sure a little flour would make it more cake-like, but it was a very nice cake to eat, and I've saved the left overs in a zip-lock bag. Thanks!
Very good... I blended ALL ingredients except sorghum which I regret it made the cake too cakey-like. Next time I make it I will put more crepe, onion, or garlic next time I bake it like a charm! Thanks for sharing... I will try blending some sorghum next time....
Loved it!!! Easy enough to make ahead of time too. KEEPERY!
⭐ ⭐ ⭐ ⭐ ⭐