Whole Wheat Chocolate-Blueberry Cake - cooking recipe

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)

Preparation

Preheat oven to 350 degreesF.
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.
Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack. Invert onto serving platter.
In small microwave-safe bowl combine dessert topping and chocolate pieces.
Micro-cook, covered, on 50 percent power (medium) 1 minute.
Stir until smooth.
Let stand 5 minutes.
Pour onto cooled cake, spreading evenly.
Cut cake into squares to serve. Top with fresh blueberries. Serve with Blueberry Sauce. Makes 9 servings.
*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.