I literally cringe when I hear models and actresses say, "Ooaahh, I'm uudicted tooo sveetts, eef I eet vun chocolat i eet tventy-vive." ......LIAR. YOU ARE LYING. Can I get an Amen? There is no earthly way that chick is addicted to sweets. H - No.
So here is my disclaimer before I share with you
what might very well ruin your diet plan:
Truth: I do eat a piece of Dove dark chocolate whenever I am having a craving.
Truth: I do splurge once in a while and do not consider the aforementioned chocolate a splurge
Hard Truth: Splurging does NOT equal eating 1/2 of a cake or a "Gotta Have It" from Cold Stone. It means one, very small serving. Come on people. HAVE SOME SELF CONTROL!
*Lemon-Blackberry Cake*
White cake with fresh lemon buttercream icing and blackberry cream filling
In the spirit of making things easy, just go with a box of white cake mix. There is a time and place for made-from-scratch cake, and this just isn't it. Trust me, you'll thank me later.
1 box of your favorite WHITE cake mix, made per the directions on the box into two 9" round cake pans
Icing:
1 stick of butter, softened
1/2 c. of Crisco or other vegetable shortening
About 1 tsp. of lemon zest
About 2 Tbsp. lemon juice (From an actual lemon. Ain't no fake lemon juice in here.)
4 c. of powdered sugar, sifted
Fresh Blackberries as garnish
Using an electric mixer, cream together the butter and crisco until it looks light and fluffy. Add the lemon juice and lemon zest, continue beating. GRADUALLY add the powdered sugar in about 4 stages, mixing well after each addition and scraping down the sides of the bowl. If the icing looks like it's cracking or dry, add an additional Tbsp. of lemon juice or milk for a creamier icing.
Filling:
1 c. of heavy whipping cream (not fat-free, not low-fat, HEAVY)
2 Tbsp. sugar
1/2 jar of Smuckers blackberry jam
I use my Kitchenaid Mixer but you can use an electric mixer, it will just take longer! BAHA... suckers. It is best to start with cold equipment, so put the beaters and bowl in the fridge/freezer for about 10 minutes before starting. Pour cold, whipping cream into the bowl of your mixer and set the mixer to 8 (whip). Add 1-2 Tbsp. of sugar, to taste. *Watch very carefully as you do not want to over beat the cream!* Beat until soft peaks stage. (Soft peaks are when the cream just folds over at the top when you lift the beaters out.) Remove the bowl from mixing stand. Next, very gently fold in the jam in several stages until combined.
Assemble the cake to your liking with the filling in the middle and lemon icing on top. Just before serving, line the cake with fresh blackberries. Cake may be refrigerated about 4 days after making, then it will start to dry out.
To avoid any "I don't want to waste it" guilt, I usually give most of my desserts away, keeping a few pieces for me and the hubby :)
Enjoy!
