This cake just finished in my electric skillet (stainless steel Saladmaster, circa 1970. Use it for everything from pot roast to making jam.) and it turned out perfectly. Quick, easy and less mess than the oven. Will put me back in the good graces of the dessert deprived as there has been limited stove and no oven use in the past month. Even in the land of rain west of the Cascades, it has been hot, due for 90 degrees later today. I used 3 cups of 'heading over the hill' strawberries, as I tho't they might cook down too much. The cake recipe is almost identical to a cobbler topping I use. As I try to limit our sodium intake, used only 1/8 tsp salt and 1 1/4 tsp baking powder. The cake had a fine, tender crumb but not dense. How much baking powder is necessary for leavening and is the salt only for taste? BTW, thank you for the whey pancake recipe a couple of weeks ago. Good recipe!! Enjoy this web site. Two Fluffernutter pies for the family reunion in 10 days. Julie, it's good to keep those ANCIENT appliances around - never now when you might need them! Glad the cake turned out well for you. The salt is for flavor, yes - leave it out, or use how much you want. If the amount of baking powder you used gave cake with a nice texture - then that's the amount you should use. Thanks for checking in - PJH

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