Yummy!

So, when the boys were sick a couple of weeks ago, I was at the Urgent Care here in town with Cole. While we were in the room waiting for the doctor, I started flipping through some magazines. Inside a Better Homes and Gardens magazine, they had a bunch of recipes from a recipe contest they had. The winner got $25,000. Or some large amount like that, im pretty sure that’s how much it was. ANNNYYway, that’s besides the point. Well, sort of. The grand prize winner definitely deserves it. OH! And she was from provo too! I thought it was meant to be. I kind of felt guilty, but I ended up ripping that page out of the magazine from the office because I wanted to try it so bad! And so, I took it with me, and about a week later, I made it. IT WAS HEAVEN…or close to it! So, I thought I would share this DELICIOUS, SCruMpTious, senSATIONAL wholewheat chocolate blueberry cake recipe. Keep in mind, I am not the best cook/baker ever, and this cake turned out awesome if I do say so myself! Here it goes…


Whole Wheat Chocolate-Blueberry Cake
Prep: 35 min. Bake: 30 min. Cool: 1 hour
Oven: 350 degrees

1 cup whole wheat flour
1 cup sugar
6 Tbsp. unsweetened cocoa powder
¾ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
¾ cup water
½ cup fresh blueberries
1 egg
1 cup frozen light whipped dessert topping, thawed
½ cup semisweet chocolate pieces
Fresh blueberries or Blueberry Sauce (see following recipe)

1. Preheat oven to 350 degrees. 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 8 x 8 x 2-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 minute. Stir until smooth and chocolate pieces are melted. It will look like chocolate icing now. 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 ½ cup frozen light whipped dessert topping, thawed, and ½ cup fresh blueberries. Cover and blend until smooth.

SOooooooo, as u can see, this is a recipe rocks. The blueberries that are blended into the cake batter are the butter or oil replacement. And since I LOVE chocolate, I added chocolate chips to the cake batter. Its pretty healthy if ya really take a gander at all of the ingredients! And the icing, is amazing! It really tops the cake! One thing that I wasn’t extremely proud of was the blueberry sauce. I don’t know if it was just me, but it seemed sort of bland. So u should still try it and maybe ull just make it better than me. So after all was said and done, I decorated the top with fresh blueberries. It was really pretty too! Im glad I kifed (sp) the recipe from the doctors office! $50 copay really paid off! : )