I tried an experiment last night...and the result was absolutely fantastic!! But we couldn't call it "that really fantastic blackberry preserve cream sauce cake thing," so we had to come up with a name.....
1 1/3 c flour
1 c sugar
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp salt
1/3 c vegetable shortening
2/3 c milk
1 Tb vanilla
Combine dry ingredients in a mixing bowl.
Add shortening, milk and flavorings, beat 2 minutes with a mixer.
Add egg, and beat 2 more minutes.
Pour into a 9" round cake pan (greased and floured, or treated with the "pan-ease")
Bake in a 350 degree pre-heated oven for 40-50 minutes, or until toothpick inserted in middle comes out clean.
Allow to cool on a rack 5-10 minutes, and gently remove cake from pan. Cool.
Place on serving platter and dust with powdered sugar.
1 8 oz. block of Neufchatel cheese (similar to cream cheese, but creamier)
1 cup (8 oz) of whipping cream
1/4 c sugar
1 tsp vanilla
In a mixing bowl, beat cheese and cream until fluffy.
Mix in the sugar and vanilla. Beat until soft peaks form.
Cut a portion of cake, place on dessert plate.
Place about 1/4 c of cream sauce over the cake. Top with blackberry (or your favorite) preserves.
*If you have fresh sliced strawberries, blackberries, raspberries, etc....Place about 2 cups of fruit in a bowl. Top with some sugar, stir, and allow to sit a couple hours in the refrigerator. This will draw out the juices of the fruit and give you a wonderful sauce. This can be used to top the dessert, ice cream or anything else.