Chocolate Blueberry Cake

Trust me on this one...... when I first saw this recipe I was intrigued. I wasn't quite sure if it sounded good but I wanted to try it. I am glad I did! It is quite YUMMY! Let's just say when I told people about it I got some weird looks. However, those who tried it lOvEd it and were asking for the recipe. Try it.....you won't regret it! (I hope)

This recipe was a $25,000 award winner in a Better Homes and Garden recipe contest. Submitted by Dorothy Olsen.

Chocolate Blueberry Cake: (makes an 8x8 cake)

• 1 cup whole wheat flour
• 1 cup sugar
• 6 Tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup water
• 1 egg
• 1/2 cup blueberries, fresh or frozen

Preheat oven to 350 degrees. For the cake- mix dry ingredients in a medium sized bowl. In blender combine water, egg and blueberries. Blend until smooth.

Add liquid mixture to flour mixture. Beat with mixer, scraping sides of bowl occasionally. Pour into greased 8x8 square pan. Bake for 30 minutes or until toothpick inserted in center comes out clean.

Ganache:

• 1 cup reduced fat whipped topping, like Cool Whip lite
• 1/2 cup semi sweet chocolate chips

In a small microwave safe bowl combine chocolate chips and whipped topping. Microwave for 30-60 seconds, stirring every 30 seconds. Stir until smooth. Set aside. When cake has cooled, cover with ganache.

Blueberry Sauce:

• 1/2 cup blueberries
• 1/2 cup reduced fat whipped topping

Blend thawed blueberries and whipped topping in a blender until smooth and liquid. Drizzle over cake.

Helpful Hints:

* In place of the Cool Whip Lite topping I used Whipping Cream. This adds quite a few calories but I try to avoid high fructose corn syrup where I can. I whipped it up with beaters and then added it where the recipe calls for the whipped topping.

* I would wait until ready to serve to add the blueberry sauce.

Recipe is from the Better Homes and Garden website.

Whipped Vanilla Bean Cheescake

Almost as good as the Vanilla Bean cheesecake from the Cheesecake Factory......almost! This cheesecake is easy to make and it is light, fluffy and oh so yummy!

Whipped Vanilla Cheesecake Filling:

1 cup (240 ml) whole milk, divided

2 1/2 teaspoons powdered gelatin

12 ounces (340 g) Philadelphia cream cheese

1 cup (7 oz/200 g) granulated sugar

1 cup (240 ml) heavy cream

1 cup (240 ml) sour cream

1 vanilla bean, split lengthwise with a paring knife and seeds scraped out

Make the cheesecake filling:

1. Place 1/2 cup of the milk in a small container. Sprinkle the gelatin over the milk and set aside to soften.

2. Place the remaining 1/2 cup milk, the sugar, and cream cheese in a medium saucepan over medium-low heat. Cook, whisking constantly, until the cream cheese melts and the mixture is smooth, about 3 minutes. Add the milk and gelatin mixture and whisk until the gelatin is dissolved. Pour the mixture through a fine-mesh sieve into a medium bowl. Cool the mixture to room temperature.

3. In the bowl of an electric mixer, using the whisk attachment, beat the cream, sour cream, and vanilla bean seeds at high speed until the mixture just begins to form soft peaks. Add the cooled cream cheese mixture at low speed. Increase the speed to medium and mix until the mixture is well blended and smooth. Scrape the filling into the prepared pan, over the crust, and refrigerate for at least 4 hours, until set.

Helpful Hints:

*The night before I was making this recipe I placed the 1 cup of sugar and the vanilla bean in an airtight container and let it sit over night. This will infuse the sugar with a nice vanilla flavor.

*I used the ready made mini graham cracker crusts by Keebler (you can easily fill about 18 mini crusts)

*I don’t have a fine mesh sieve so I skipped that step and it turned out fine.

* To cut calories/fat you can substitute half of the cream cheese for Neufchâtel cheese. Usually found right next to the cream cheese.

* I found this recipe online @: http://tishboyle.blogspot.com

I only used her Whipped Vanilla Bean Cheesecake filling recipe.

I used the Keebler pre made mini crusts and a different berry sauce. (see below for the sauce recipe I used)

I believe she also has a recipe for a graham cracker crust if you need it.

Blackberry Raspberry Sauce

This sauce is DeLiSh and so simple! I served it drizzled over the Vanilla Bean Cheesecake I made but it would be aMaZiNg on almost anything! Ice cream, pancakes, waffles, crepes, etc....

Blackberry Raspberry Sauce:

Ingredients

• 1/2 cup sugar

• 1/3 cup water

• 1 cup fresh or frozen blackberries

• 1 cup fresh or frozen raspberries

• 1 tablespoon fresh lemon juice

Preparation

Combine sugar and water in a small saucepan, and bring to a boil. Cook for 1 minute over medium heat, stirring until the sugar dissolves. Combine the sugar syrup, blackberries, raspberries, and lemon juice in a blender. Pulse 3 times or until the berries are chopped. Cover and chill.

Note: Store remaining sauce in an airtight container in refrigerator.