Hopp Diva's Blog


Blackberry Wine Cake – Yes You Read That Correctly! April 13, 2012

Filed under: Desserts — Hopp Diva @ 2:58 pm
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Happy Birthday to me!  I was on the road driving my mom back from Florida this year for my birthday it was not fun.  I mean, I miss the hoopla of being home, getting a cake, going out to dinner……guess I”m still a kid at heart 🙂

Well as I was doing some research about making a beer cake for a Brew-ha we were going to have and I came across a cake made with wine.  Actually I came across a few of them but most had so much butter I felt like Paula Dean.  But the one that I”m going to share with you is rich, easy and tastes divine (I believe even Paula Dean would like it)!

If you don’t have any Blackberry Wine, I think you could easily use any fruit flavor.  Enjoy!  Send comments/questions to ramona@lowfatdivablog.com


Blackberry Wine Cake

1 box white cake mix (not super moist – higher in fat)

1 3oz package of blackberry jello

3/4 cup egg beaters

1/3 cup oil

3 Tlb. no fat yogurt

3/4 cup Blackberry Wine


In a large bowl, whisk together cake mix and jello.  Add the rest of the ingredients and mix on medium speed with hand mixer for about 2 minutes..  Spray a bunt pan with Pam Spray and be sure to really coat it well!  Pour cake batter in pan.  Bake 350 for about 50-60 minutes or until tester comes out clean.  Cool completely before inverting and removing cake.


You can mix some Blackberry Wine and some powdered sugar to make a glaze for the cake.  I liked it without but either way it’s really wonderful!!!






Chocolate Porter Cup Cakes March 29, 2012


 12oz. Porter Beer or you can use chocolate espresso stout or a chocolate ale – yummmm

½ cup No Fat ½ & ½

3 Tablespoons Canola Oil

2  Tablespoons  No Fat Vanilla Yogurt

1 Tablespoon vanilla extract

¾ cup Egg Beaters

¾ cup unsweetened dark cocoa (Hershey)

¾ cup no fat sour cream

2 cups white sugar

2 ½ cups flour

1 ½ teaspoons baking soda

Preheat oven to 350 degrees.  Spray 24 regular muffin cups/tins with Pam.  In a large mixing bowl, combine all the liquid ingredients.  In separate bowl, whisk all the dry ingredients.  Gradually add the dry ingredients to the wet.  Divide the batter among the muffin cups/tins.  Bake 17 minutes (depending on oven) or until risen and set in the middle (toothpick comes out clean but still tender)  Cool before removing from the tins.  Make a chocolate ganache and dip tops of cakes in.

Enjoy!  For comments/questions  email me ramona@lowfatdivablog.com

Chocolate Ganache

 In sauce pan bring 2/3 cup of No Fat ½ & ½ to a boil.  In a bowl place 9 ounces of chopped white/semi sweet  baking chocolate. When ½ & ½ is boilling, remove from heat, add 6 tablespoons of no fat sweetened condensed milk and 2 teaspoons of Blue Bonnet Lite.  Whisk until combined. Pour over  chocolate, wait 5 minutes before whisking the chocolate and cream mixture.  Whisk until chocolate is very smooth.  I also add about 3 Tlb of dark chocolate cocoa powder.  Chill until mixture has firmed enough to spread or dip the tops of your cup cakes.  You can also drizzle it over a cake (don’t chill as long).  If ganache is too firm, you can lightly warm the mixture over very low heat to get the consistency you want.  Be sure to whisk the ganache after chilling before you use it.

Moist and delicious chocolate porter cup cakes, dipped with a creamy low fat chocolate ganache


Lose Weight By Eating

with Audrey Johns

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