1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 1/4 cups packed brown sugar
1 (5 ounce) can refrigerated cake mix
1 1/3 cups packed brown sugar
1 teaspoon vanilla extract
5 drops hot water
2 egg whites
1/2 cup white sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
2 (8 ounce) packages cream cheese, chilled
1/2 teaspoon vanilla extract
1/3 cup white sugar
1/2 cup confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Griddle over medium until lightly browned. Remove from oven.
In a small bowl, stir together the flour, salt and brown sugar; set aside. In a large bowl, beat together the white and cream of tartar. Blend in the sugar and vanilla. Add egg whites, one at a time, then the frozen blueberries. Mix just until all the ingredients are thoroughly combined. Spread batter evenly into the prepared pan.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes before serving.
Country Jam: Heat whipping cream in a small saucepan to 230 degrees F (100 degrees C). With wire whisk, beat egg whites until they are soft peaks fold over a gentle fold, scraping plate often. In small bowl, beat cream of tartar and sugar until them are slightly stiff peaks. In small bowl, beat egg whites until they are stiff peaks fold over fold. Fold in the chocolate mixture.