Chocolate Blueberry Cake
1 cup whole wheat flour
1 cup sugar
6 Tb unsweetened cocoa powder
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water
1/2 cup blueberries, fresh or frozen
Preheat oven to 350 degrees. For Cake- Mix dry ingredients in medium sized bowl. In blender combine water, egg, and blueberries. Blend until smooth. Add liquid mixture to flour mixture. Beat with mixer, scraping sides of bowl occasionally. Pour into greased 8x 8 square pan. Bake for 30 minutes or until toothpick inserted in center comes out clean.
1 cup reduced fat whipped topping, like Cool Whip lite
½ cup semi sweet chocolate chips
For Blueberry Sauce
½ cup blueberries
½ cup reduced fat whipped topping
Meanwhile for Ganache- in small microwave safe bowl combine chocolate chips and whipped topping. Microwave for 30-60 seconds, stirring every 30 seconds. Stir until smooth. Set aside. When cake is cool, cover with Ganache. For blueberry sauce- blend thawed blueberries and whipped topping in blender until smooth and liquid. Drizzle over cake.
Dorothy Olsen is the Better Homes and Garden $25,000 award winner.