Whole Wheat Chocolate-Blueberry Cake from BH&G

This cake was a Grand Prize Winner in an old Better Homes & Gardens Magazine Contest.  I choose to publish this recipe since I try to encourage everyone to eat healthier and to replace processed grains with whole ones.

1 cup whole wheat flour (I prefer white whole wheat)

1 cup sugar

6 tablespoons unsweetened cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup water

1/2 cup fresh blueberries

1 egg

1 cup frozen light whipped dessert topping, thawed

1/2 cup semisweet chocolate pieces

Fresh blueberries and/or Blueberry Sauce (see recipe below)                   

 

Preheat oven to 350 degrees F.

 

In medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.

 

In blender combine water, blueberries, and the egg. Cover and blend until smooth. Add to flour mixture. Whisk until well combined. Pour into greased 8x8x2-inch baking pan.

 

Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack. Invert onto serving platter.

 

In small microwave-safe bowl combine dessert topping and chocolate pieces. Micro-cook, covered, on 50 percent power (medium) 1 minute. Stir until smooth. Let stand 5 minutes. Pour onto cooled cake, spreading evenly.

 

Cut cake into squares to serve. Top with fresh blueberries. Serve with Blueberry Sauce. Makes 9 servings.

 

Blueberry Sauce

1/2 cup frozen light whipped dessert topping, thawed

1/2 cup fresh blueberries

 

In blender combine dessert topping and blueberries. Cover and blend until smooth.

 

                           A picture of the cake and of the lady who created the recipe.

OH-SO-GOOD CHOCOLATE CAKE WITH CREAMY FROSTING

2 squares (1-oz each) unsweetened chocolate

1/3 cup water
2/3 cup shortening
2 3/4 cups sugar, divided
2 large eggs
2 1/2 cups all-purpose flour
1 3/4 tsp baking soda
3/4 tsp salt, divided
1 cup buttermilk
1 tbsp + 1 tsp vanilla extract, divided
1/4 cup all-purpose flour
1 cup milk
1 stick butter, softened
1/2 cup shortening

In a small saucepan, combine the chocolate and water.  Cook the mixture over low heat, stirring constantly, until the chocolate melts.  Remove chocolate from heat; allow to cool.

Beat the 2/3 cup shortening with an electric mixer on medium speed until creamy.  Gradually add 1 3/4 cups of the sugar, beating well.  Add the eggs, one at a time, beating after each.

Combine 2 1/2 cups of flour with the soda and 1/2 tsp of the salt; add to the shortening mixture alternately with the buttermilk.  Begin and end with the flour mixture, mixing after each addition.  Add the chocolate and 1 teaspoon of the vanilla; mix just until blended.

Pour the batter into the prepared pans and bake at 350 degrees 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from oven to wire racks and cool in pans for 10 minutes.  Remove from pans and allow to cool completely on wire racks.

In a small saucepan, place the 1/4 cup of flour and gradually stir in the milk and cook over low heat, stirring constantly, until thick.  Remove from heat and let cool completely.

Beat the softened butter and the 1/2 cup shortening at medium speed with electric mixer until creamy.  Gradually add the the remaining sugar; beat well.  Add the other teaspoon of vanilla, and the remaining 1/4 teaspoon salt.  Add the cooled flour mixture; beat until smooth.  Spread this filling between the cake layers, stacking them on a cake plate.  Frost with the Chocolate Frosting recipe
below.

CREAMY CHOCOLATE FROSTING:
3 cups sugar
3/4 cup milk
3/4 cup butter
3 squares (1-oz each) unsweetened chocolate
3/4 tsp vanilla extract

In a large saucepan, combine the sugar, milk, butter, and chocolate; cook over low heat while stirring constantly, until the chocolate melts.  Cook over medium heat, stirring constantly, until the mixture boils.  Boil 1 minute, stirring constantly.  Remove from the heat and stir in the vanilla.

Beat the mixture at high speed with an electric mixer with the pan sitting over ice water.  Beat for 5 minutes.  Remove from the ice water and continue to beat until the frosting is of spreading consistency.  This will take about 20 to 30 minutes.  Spread on the cake immediately.

Yield: Enough to frost 3 layers.

BASIC CAKE-IN-A-JAR

Fun gifts and/or party cakes.

2 2/3 cups sugar
1 cup butter
4 eggs
1/2 cup water
2 tsp vanilla extract
3 1/2 cups all-purpose flour
1 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
6 or 7 pint canning jars

Cream the butter and sugar. Add the eggs and mix well. Add the water and vanilla.  Add the dry ingredients and combine well. 

Pour 1 cup of batter into each of the pint jars.  Bake cakes at 325 degrees for 55 to 60 minutes or until cakes test done.

VARIATIONS:
For BANANA NUT CAKE: add the following to the basic cake mix above and follow the above instructions for baking.
2 cups mashed bananas
1 tsp cinnamon
2/3 cup chopped pecans or walnuts

For POLKA-DOT CAKE: add 1 cup mini M&M candies to the basic recipe above and follow the basic directions.

file photo

YUMMY GRASSHOPPER PIE

1 1/4 cups chocolate wafer crumbs (approx. 32 wafers)

1/3 cup butter, melted
1 pkg (6-oz) chocolate-covered mint wafer candies
4 cups miniature marshmallows
1/4 cup sugar
2 tbsp butter
1/3 cup green creme de menthe
1 1/2 cups whipping cream, whipped

Preheat oven to 350 degrees.

Combine the wafer crumbs and melted butter; mix well.  Press evenly onto the bottom and up the sides of a 9-inch pie plate.  Bake at 350 degrees 6 to 8 minutes; let cool completely before filling.

Cut three of the mint candies in half diagonally; set aside.  Reserve ten whole candies for garnish; chop remaining candies and set aside.

In the top of a double boiler combine the marshmallows, sugar, and the 2 tablespoons butter.  Bring water in the bottom to a boil then reduce the heat to low.  Cook mixture until the marshmallows are melted, stirring often.  Remove from the heat and stir in the creme de menthe.  Allow to cool to room temperature.

Fold in the chopped candies and the whipped cream.  Spread the filling evenly into the pie shell.  Arrange the reserved candy halves in the center of the pie as decorations.  Cover and freeze until firm.

Make tiny shavings out of the reserved whole candies by pulling a vegetable peeler down the sides.  Use to garnish the pie before serving.

APPLE UPSIDE-DOWN SQUARE CAKE

1 stick + 2 tbsp butter, divided

1/2 cup brown sugar
1/2 cup coarsely chopped pecans
3 medium Granny Smith, or other cooking apples, pared and sliced
2 tbsp lemon juice
1 stick butter
2/3 cup brown sugar
1/3 cup granulated sugar
1 large egg
1/2 tsp vanilla
2 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup buttermilk
whipped cream

Melt the 2 tablespoons of butter in a 9 x 9-inch square baking pan.  Spread the 1/2 cup of brown sugar over the butter.  Sprinkle the pecans over the brown sugar and arrange the apple slices over the pecans.

Cream the stick of butter, the 2/3 cup of brown sugar, and the granulated sugar together until light and fluffy.  Beat in the egg and vanilla until thoroughly combined.

combine the flour, baking soda, baking powder, cinnamon, salt, and nutmeg together.  Add to the butter mixture alternately with the buttermilk.  Spread the batter over the apple slices.

Bake cake at 375 degrees for 45 minutes or until done. 

Serve cake warm, cut into squares and top with whipped cream.

Yield: 9 servings

file photo for reference

APPLE PIE SURPRISE

Click on recipe for easier reading

CHOCOLATE CHEESECAKE CUPCAKES

CUPCAKES:
2 cups (12-oz pkg) Nestle Toll House Semi-Sweet Chocolate Morsels, divided
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
1/3 cup vegetable oil
1 large egg
1 tsp vanilla extract
1 cup water

FILLING:
2 pkgs (3-oz each) cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/8 tsp salt

Preheat oven to 350 degrees.
Grease or line with paper liners 16 muffin cups.

For Cupcakes:
Microwave 1/2 cup morsels in small, microwave-safe bowl on high power for 45 seconds; stir. Microwave an additional 10 - 20 second intervals, stirring until smooth, cool to room temperature.

Combine flour, baking soda, and salt in a small bowl. Beat sugar, oil, egg, and vanilla extract in a large mixer bowl until blended. Beat in melted chocolate, gradually beat in flour mixture alternately with water (this will be a thin batter).

For Filling:
Beat cream cheese, sugar, egg, and salt in small mixer bowl until creamy. Stir in 1 cup morsels.

To Assemble:
SPOON batter into prepared muffin cups, filling 1/2 full. Spoon filling by rounded tablespoon over batter. Spoon remaining batter over filling.

Bake at 350 degrees 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. While still hot, sprinkle with the remaining 1/2 cup morsels. Let cool 5 minutes or until morsels are shiny; spread to make frosting. Place on wire racks to cool completely.

file photo of this recipe

BROWN SUGAR APPLE PIE

1 (9-inch) unbaked pie shell

2 cans (20-oz each) sliced apples OR 6 cups peeled, cored, sliced apples
1/3 cup firmly packed brown sugar
3 tbsp flour
2 tbsp lemon juice
1 1/4 tsp cinnamon
1/2 tsp nutmeg
1/2 cup firmly packed brown sugar
2/3 cup grated cheddar cheese
1/2 cup flour
1/3 cup butter
additional cheese slices, if desired

Preheat oven to 425 degrees.

In a medium to large bowl combine the apples, 1/3 cup brown sugar, 3 tablespoons flour, lemon juice, cinnamon and nutmeg.  Arrange the apple mixture in to pie shell.

In a small bowl combine the 1/2 cup brown sugar, grated cheese, and half cup of flour.  Using a pastry blender or 2 knives, cut in the butter to make a crumbly mixture.  Sprinkle the crumb mixture over the apples.

Place pie in the preheated oven and bake at 425 degrees for 40 to 45 minutes or until the apples are tender.  After about 20-25 minutes, loosely cover the pie to prevent over-browning. 

Serve pie warm with the slices of cheese, if desired.

file photo

CREAMY CHOCOLATE FROSTING

1/2 cup butter, softened
1 1/2 tsp vanilla extract
3 cups powdered sugar
6-oz unsweetened baking chocolate, melted and cooled
1/2 cup (approximately) heavy whipping cream

Beat butter and vanilla in a large bowl with electric mixer on medium speed until creamy.
Reduce speed to low and beat in 1/2 cup powdered sugar, then melted chocolate. Alternate beating in the powdered sugar and the heavy cream. Increase speed to medium and beat, adding more cream if needed to reach spreading consistency.

Yield: Enough to frost a two or three layer cake.

file photo

CAMEO CAKE WITH WHITE CHOCOLATE FROSTING

CAKE:
1 1/2 cups unsalted butter
3/4 cup water
4-oz white chocolate, broken into pieces
1 1/2 cups buttermilk
4 large eggs, lightly beaten
1 1/2 tsp vanilla extract
1/2 cup +3 cups all-purpose flour
1 cup chopped toasted pecans
2 1/4 cups sugar
1 1/2 tsp baking soda

Preheat oven to 350 degrees.
Grease and flour three 9-inch round cake pans; set aside.

Melt butter in a saucepan; add the water. Bring to a boil over medium heat, stirring occasionally. Remove from the heat. Add the chocolate and stir until it melts.

Stir the buttermilk, eggs, and vanilla into the chocolate mixture; set aside.

Combine the 1/2 cup of flour with the pecans, stir to coat; set aside.

Combine the remaining 3 cups flour, sugar, and baking soda in a large bowl. Gradually stir in the chocolate mixture. Fold in the pecan/flour mixture. This will be a thin batter.

Pour the batter evenly into the 3 prepared pans. Bake at 350 degrees for 20 to 25 minutes until a wooden toothpick inserted in the centers comes out clean.

Cool in the pans on wire rack for 10 minutes before removing from pans to cool completely on  wire racks.

FROSTING:
4-oz white chocolate
11-oz cream cheese, softened
5 tbsp unsalted butter, room temperature
1 1/2 cups sifted powdered sugar
1 1/2 tsp vanilla extract

Melt chocolate in top of a double boiler over low heat, stirring constantly. Remove from heat; set aside to cool for approximately 10 minutes. Beat cream cheese and butter; gradually add in chocolate, mixing constantly, until blended. Slowly mix in powdered sugar until smooth. Add vanilla and mix until blended.

Place one cake layer on cake plate and spread frosting over top. Top with a second layer and repeat process until all three are stacked. Frost the sides of the cakes and refrigerate until ready to serve.

Midwest Living photo for reference only.

Note: I believe this recipe was originally from the Junior League of Houston in the 1990s.