Whole Wheat Chocolate-Blueberry Cake from BH&G

This cake was a Grand Prize Winner in an old Better Homes & Gardens Magazine Contest.  I choose to publish this recipe since I try to encourage everyone to eat healthier and to replace processed grains with whole ones.

1 cup whole wheat flour (I prefer white whole wheat)

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

1 cup frozen light whipped dessert topping, thawed

1/2 cup semisweet chocolate pieces

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

 

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.

 

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.

 

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

 

Blueberry Sauce

1/2 cup frozen light whipped dessert topping, thawed

1/2 cup fresh blueberries

 

In blender combine dessert topping and blueberries. Cover and blend until smooth.

 

                           A picture of the cake and of the lady who created the recipe.