I have those moments of rash justification when I tell myself that I HAVE to eat this to make sure it’s ready to share. My accomplice was my 8 year old son, who like a small rodent, took a bite each time he walked into the kitchen. Using Pamela’s mix, this is so easy and really delicious.

Prep time: 15 minutes:
Total time: 1 hour
Yield: Serves 8
Special equipment: 9″ springform pan and offset spatula (optional)

1 1/2 c. mixed berries (blackberries, blueberries and raspberries), rinsed and dried
1 T sugar
2 T ruby port
1/2 c. (1 cube) room temperature butter or butter substitute (Earth Balance)
1 c. sugar
2 large eggs
1 1/4 c. Pamela’s Baking & Pancake Mix, divided
1 T baking powder
powdered sugar
whipped cream

1. Preheat oven to 350 degrees and butter sides and bottom of springform pan.
2. Mix berries with 1 T sugar and port and set aside.
3. On high speed, mix butter and sugar together until well blended, about 2-3 minutes.
4. Turn mixer to medium and add eggs, beating until fluffy, about 2-3 minutes.
5. In separate bowl, combine Pamela’s mix with baking powder and whisk to combine.
6. Turn mixer down to low and add Pamela’s mixture, beating on medium until well combined, about 2 minutes.
7. Scrape batter into pan and smooth top with offset spatula.
8. Drain berries, reserving port, and roll berries in 1/4 c. of Pamela’s mix to coat.
9. Gently drop berries atop cake and drizzle 1 T port atop berries and batter.
10. Bake for 45-50 minutes until toothpick comes out clean. Cool for 10 minutes then remove the sides of pan. When completely cool, sprinkle with powdered sugar and serve with whipped cream.