Whole Wheat Chocolate-Blueberry Cake Printer-friendly
Prep time: 35 minutes
Cook time: 30 minutes
Cool time: 1 hour
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 blueberry
1 cup frozen light whipped dessert topping, thawed
1/2 cup semisweet chocolate pieces
Blueberry sauce (see following recipe)
1. Preheat oven 350 degree. 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 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 minutes. Pour onto cooled cake, spreading evenly.
4. Cut cake into squares to serve. Top with fresh blueberries. Serve with Blueberry Sauce.
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.
Each serving: 230 calories, 6 g fat, 24 mg cholesterol, 176 mg sodium, 45 g carbohydrates, 4 g fiber, 4 g protein.