Whole Wheat Chocolate Blueberry Cake

This cake is so good.  It is also good for you.  You have to be really careful to not overcook it or else it will be dry but if you make it right everyone will be coming back for more.  I never make the blueberry sauce.  In fact I tried it once and it is pretty gross.  I just make the cake and then melt chocolate chips and cream and pour it over the top.  If I have extra blueberries it is nice to place a pile on top plus it taste good to get some fresh blueberries in your bite of cake.  

Ingredients

·         1  cup whole wheat flour

·         1  cup sugar

·         6  Tbsp. unsweetened cocoa powder

·         3/4  tsp. baking powder

·         1/2  tsp. baking soda

·         1/4  tsp. salt

·         3/4  cup water

·         1/2  cup fresh blueberries

·         1  egg

·         1  cup frozen light whipped dessert topping, thawed

·         1/2  cup semisweet chocolate pieces

·           Fresh blueberries and/or Blueberry Sauce (see recipe below)

Directions

1. Preheat oven to 350 degrees F. In medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. In blender combine water, blueberries, and the egg. Cover and blend until smooth. Add to flour mixture. Whisk until well combined. Pour into greased 8x8x2-inch baking pan.

2. Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack. Invert onto serving platter.

3. 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.

4. Cut cake into squares to serve. Top with fresh blueberries. Serve with Blueberry Sauce. Makes 9 servings.

Blueberry Sauce: In blender combine 1/2 cup frozen light whipped dessert topping, thawed, and 1/2 cup fresh blueberries. Cover and blend until smooth.

Nutrition Facts

Calories 230,

Total Fat (g) 6,

Saturated Fat (g) 4,

Monounsaturated Fat (g) 1,

Cholesterol (mg) 24,

Sodium (mg) 176,

Carbohydrate (g) 45,

Total Sugar (g) 31,

Fiber (g) 4,

Protein (g) 4,

Vitamin C (DV%) 3,

Calcium (DV%) 4,

Iron (DV%) 8,

Percent Daily Values are based on a 2,000 calorie diet

Better Homes and Gardens April 2010