Moist Almond Pound Cake With Strawberry Sauce

• 3 cups biscuit mix
• 12 cup all-purpose flour
• 18 teaspoon salt
• 1 cup granulated sugar
• 12 cup light brown sugar, packed
• 1 (8 ounce) package cream cheese, softened
• 14 cup unsalted butter, softened
• 6 eggs
• 1 teaspoon vanilla
• 14 teaspoon almond extract
• 14 cup granulated sugar
• 2 tablespoons unsalted butter
• 2 cups sliced strawberries

1. Preheat oven to 350 degrees F (180 degrees C).
2. Prepare 13-by 9-inch (3 L) baking pan, lined with parchment paper.
3. Cake:
4. In a bowl, combine biscuit mix, flour and salt.
5. Set aside.
6. 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.
7. Beat in eggs, one at a time.
8. Add vanilla and almond extract.
9. Stir in biscuit mixture and blend until incorporated.
10. Pour into prepared pan, spreading to edges with a rubber spatula.
11. Bake in preheated oven until a cake tester inserted into the center comes out clean, 55 to 60 minutes.
12. Let cool in pan for 10 minutes, then invert onto a rack to cool completely.
13. Strawberry Sauce:
14. In a large skillet, cook sugar and butter over low heat until butter has melted, 2 to 3 minutes.
15. Add sliced strawberries, stirring until sauce turns red from the berries.
16. Spoon into center of cake and serve a little with each slice.

biscuit mix, flour, salt, sugar, light brown sugar, cream cheese, unsalted butter, eggs, vanilla, almond, sugar, unsalted butter, strawberries

Taken from www.food.com/recipe/moist-almond-pound-cake-with-strawberry-sauce-123548 (may not work)