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.
Provided by Annacia
Categories Dessert
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- 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.
BLUEBERRY COFFEE CAKE
Provided by Ellie Krieger
Categories dessert
Time 55m
Yield 12 servings, serving size 1 piece
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
- Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
- Add the flour mixture in 2 batches, stirring until just combined.
- Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.
Nutrition Facts : Calories 210, Fat 8.5 grams, SaturatedFat 2 grams, Cholesterol 41 milligrams, Sodium 230 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 5 grams
WHOLE WHEAT CHOCOLATE CAKE
Make and share this Whole Wheat Chocolate Cake recipe from Food.com.
Provided by NoraMarie
Categories Dessert
Time 30m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Stir together sugar, flour, whole wheat flour, baking soda and salt in a mixing bowl.
- Combine butter, water and cocoa in saucepan.
- Bring mixture to a boil, stirring constantly.
- Remove from heat.
- Pour into flour mixture.
- Mix well, using wooden spoon.
- Blend in eggs and sour cream, mixing well.
- Pour batter into greased 13 x 9 x 2-inch baking pan.
- Bake in preheated 375 degree F. oven 30 minutes or until cake tests done.
- Cool in pan on rack.
- Meanwhile prepare Cocoa Frosting.
- COCOA FROSTING: Combine butter, milk, and cocoa in saucepan.
- Cook over medium heat until butter is melted and mixture is smooth.
- Stir in confectioners' sugar, that has been sifted.
- Continue cooking over low heat until confectioners' sugar is completely dissolved.
- Remove from heat.
- Stir in vanilla.
- Frost cake immediately.
- Pierce warm cake with fork.
- Pour Cocoa Frosting over all.
- Cool completely.
- Cut into squares.
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- Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Place cake in pan on a wire rack; cool completely. Invert onto a serving platter.
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