Dorothy Olsen from Provo is $25,000 richer after winning the grand prize in the Annual Recipe Challenge, sponsored by Better Homes and Gardens magazine.
Olsen's recipe for Whole-Wheat Chocolate Blueberry Cake was selected from more than 6,000 entries for the top prize. Olsen's cake also was the winner in the contest's "good and healthy" category.
Olsen told editors that one of her favorite hobbies was coming up with health food that tastes great. "My dad is a food scientist," she said, "so experimenting with food runs in the family."
Another Utah cook, Erin Renouf Mylroie, of Santa Clara, was the winner in the grilling category. Her recipe for vanilla peach pork chops with green onion slaw earned her $2,500.
Both recipes are published in the April edition of the magazine now on newsstands. They also can be found online at www.bhg.com.
Cake
1 cup whole wheat flour
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
Topping
1 cup frozen light whipped dessert topping, thawed
1/2 cup semi-sweet chocolate pieces
Blueberry sauce
1/2 cup frozen light whipped dessert topping, thawed
1/2 cup fresh blueberries
Heat oven to 350 degrees.
In medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a blender combine water, blueberries and egg. Cover and blend until smooth. Add to flour mixture. Whisk until well combined. Pour into greased 8-by-8-by-2-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.
For blueberry sauce, combine 1/2 cup frozen light whipped dessert topping, thawed, and 1/2 cup fresh blueberries in a blender. Cover and blend until smooth.
Cut cake into squares and topped with blueberry sauce.
Servings » 9
Source » Dorothy Olsen, Provo, grand-prize winner of Better Homes and Gardens' annual recipe challenge
