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Blueberry-white chocolate cake on a cooky crust.

Blueberry--White Chocolate Cake on a Cooky Crust Dust cake with sugar before serving. 1 large package (8oz.) cream cheese 1 cup granulated sugar 1 teaspoon vanilla 2 large eggs 1-1/2 cups all-purpose flour 2 teaspoons baking powder 2 cups fresh or frozen blueberries 1/2 cup coarsely chopped whit chocolate (white candy coating) or milk chocolate Cooky crust (recipe follows) Powdered sugar

With an electric mixer, blend thoroughly the cream cheese, granulated sugar, and vanilla. Beat in eggs, flour, and baking powder. Stir in berries and chocolate. Spread batter over crust. Bake in a 350[deg.] oven until cake springs back when lightly touched in center and is dark golden, about 50 minutes. Let cool at least 30 minutes. Dust with powdered sugar. Serve warm or cool, in 3-inch squares. Makes 9 servings.

Cooky crust. Mix 2 cups crushed vanilla wafers, 1/4 cup sugar, 1/2 teaspoon ground cinnamon, and 6 tablespoons melted butter or margarine. Pat over bottom of a 9-inch square pan. Bake in a 350[deg.] oven until lightly browned, about 15 minutes. Use hot or cool.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Aug 1, 1985
Words:182
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