Monday, May 24, 2010

Whole Wheat Chocolate Blueberry Cake

This devine cake recipe was a winner in the Better Homes and Gardens April 2010 What's Cooking section.  It was pretty simple to make and everyone enjoyed it, even those who don't like the combination of fruit and chocolate together.  As you can tell (below), it's time for MaMa to get a round cake pan.  The square cake looks pretty funny on her round cake plate.  :)


1 c Joseph's Grainery Soft White Whole Wheat Flour
1 c sugar
6 Tbsp unsweetened cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c water
1/2 c blueberries (recipe says fresh, but we used frozen and still tasted great)
1 egg
1 c light whipped dessert topping (like CoolWhip)
1/2 c semisweet chocolate pieces (we used chocolate chips)
Blueberry Sauce (see below)\

Directions:  Preheat oven to 350 degrees.  In a medium bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt.  In a blender combine water, blueberries and egg.  Blend until smooth.  Add flour mixture.  Whisk until well combined.  Pour into greased 8x8x2 baking pan.  Bake 30 minutes or until toothpick comes out clean.  Cool completely on wire rack.  Invert onto serving platter.

In a microwave safe bowl combine dessert topping and chocolate pieces.  Micro-cook, covered on medium power for 1 minute.  Stir until smooth.  We had to microwave a couple more times in 30 second increments before all the chips would melt.  Let stand for 5 minutes.  Pour onto cooled cake spreading evening.

For Blueberry Sauce:  In blender combine 1/2 c whipped dessert topping and 1/2 c blueberries.  Cover and blend until smooth.  Pour over individual pieces of cake and serve.


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