Whole Wheat Chocolate-Blueberry Cake

Dorothy Olsen, of Provo, Utah, won both the $25,000 Grand Prize and the Good and Healthy category in the 2010 Annual Recipe Challenge with her delicious and wholesome cake recipe. An easy sauce of blended blueberries and light whipped dessert topping dresses the decadent dessert.

• Ready In: 1 hr 5 mins
• Serves: 9

Ingredients

• 1  cup whole wheat flour
• 1  cup Splenda sugar substitute (or 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
• 1⁄4 cup  egg white (or 1 egg)
• 1  cup  frozen light whipped dessert topping, thawed
• 1⁄2 cup  semisweet chocolate piece
•  fresh blueberries (and or or Blueberry Sauce see recipe below)

Directions

1. Preheat oven to 350 degreesF.
2. In medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In blender combine water, blueberries, and the egg.
4. Cover and blend until smooth.
5. Add to flour mixture.
6. Whisk until well combined.
7. Pour into greased 8x8x2-inch baking pan.
8. Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack. Invert onto serving platter.
9. In small microwave-safe bowl combine dessert topping and chocolate pieces.
10. Micro-cook, covered, on 50 percent power (medium) 1 minute.
11. Stir until smooth.
12. Let stand 5 minutes.
13. Pour onto cooled cake, spreading evenly.
14. Cut cake into squares to serve. Top with fresh blueberries. Serve with Blueberry Sauce. Makes 9 servings.
15. *BLUEBERRY SAUCE:
16. In blender combine 1/2 cup frozen light whipped dessert topping, thawed, and 1/2 cup fresh blueberries. Cover and blend until smooth.