Chocolate Blueberry Bundt Cake
Ingredients
1 pint blueberries
8-1/2 ounces chocolate cake mix
1/2 C. heavy cream
2 Tbsp. sugar
1 tsp. ground nutmeg
1 tsp. vanilla
1 tsp. ground cinnamon
1 tsp. ground cloves
Cooking Instructions
Empty mix into large bowl, reserving 1/3 C. dry cake mix. Stir in nutmeg, cinnamon and cloves. Prepare cake according to package directions. Toss 1 1/2 C. berries with reserved dry cake mix. Gently fold blueberries into cake batter. Pour into greased and floured 10-inch bundt pan. Bake in preheated 350 oven about 40-50 minutes. When cake springs back when pressed lightly, it’s done. Cool on wire rack 10 minutes, loosen from pan; turn out on serving plate. Whip heavy cream with sugar and vanilla until thick. Decorate cooled cake with whipped cream and remaining 1/2 C. blueberries.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)