Blueberry Yogurt Cake

I made this cake for my hubby for his birthday this year and realized after I had scanned through some photos that I had not bothered to post the recipe here on my blog. It was so versatile and so yummy that I needed to make sure that other people knew of this fabulous dessert. I found the recipe online and after looking over the recipe I also realized that it can be changed up to whatever flavor of yogurt fits your taste.
Blueberry Yogurt Cake

1 box Betty Crocker® SuperMoist® white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 oz) blueberry yogurt (with fruit)
1 container Betty Crocker® Whipped vanilla frosting
1 pint of fresh blueberries
1 jar of all-fruit blueberry jam

Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour bottoms and sides of two 8-inch or 9-inch round pans, or spray with baking spray with flour.

In large bowl, beat cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes (batter will be lumpy). Pour into pans.

Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.

Stir jam to loosen and spread 1/2 cup jam over 1 cake layer to within 1/4 inch of edge. Layer some blueberries over jam. Top with second layer. Frost side and top of cake with frosting. Make frosting dollops in a circle in center of cake. Arrange more blueberries on top and place some around the perimeter of the cake. Store loosely covered in refrigerator.

My favorite Frosting:
1 large tub of Cool Whip
1 small pkg. of White Chocolate instant-pudding mix

Pour pudding mix into Cool Whip and fold until thoroughly combined. Let the frosting sit for about 20 minutes to thicken. Spread on cake.

Soft Chocolate-Peanut Butter Cookies

This is a recipe I found in the latest edition of the Food & Family magazine from Kraft. If you have never received this FREE magazine before you need to go to http://www.kraftfoods.com/ and sign up for it. It is mailed out at least 4 times a year. I highly recommend it! What company mails out a magazine filled with tons of recipes for free to it's customers? No one but Kraft!

Soft Chocolate-Peanut Butter Cookies

1 pkg. devil's food cake mix
4 oz. cream cheese, softened (1/2 a block)
1/2 cup peanut butter
1 egg

Preheat oven to 375 F.

Place all ingredients in a large bowl. Beat with electric mixer or mix using a stand mixer on low for 2 mins. Beat on medium for additional 2 minutes.

Shape into 1 inch balls or use small cookie scoop. Place 2 inches apart on baking sheets. Flatten each ball using the tines of a fork in a criss-cross pattern. Sprinkle tops with sugar.

Bake 8-10 minutes or until edges of cookies are set. Cool 2 minutes before removing to wire cooling racks. Then cool completely before serving. Makes 3 1/2 dozen.

NOTE: try using the chuncky style peanut butter for more texture and color.