I made a simple chocolate cake for KAK's birthday, and she was kind enough to request the recipe. (I'd warned her it was from my WW group and a low cal, but tasty, way to celebrate...)

Cake:
Chocolate cake mix (I used one with pudding package, pick one you like...)
16 oz. canned pumpkin
1/2 to 1 cup water [Original directions call for 1/2 cup but it was too dry; I needed almost a full cup to make the batter consistency smooth enough to mix/pour properly.]

Topping:
1/2 container of low fat Whipped Topping (i.e. Cool Whip...)
1 pint of blueberries, washed, drained and chilled

Whip cake ingredients together to a smooth batter consistency. Pour into a greased (I used PAM butter spray) Bundt or Angel Food pan. Cook per instructions on cake box. (Temperatures and times vary per mix chosen.)

Test cake for done-ness with toothpicks. When done, let cake cool. 'Frost' cake with low fat Whipping topping.

Sprinkle cake with a favorite fruit or berry prior to serving. I used chilled blueberries.

[Hope this recipe isn't too disappointingly simple. It makes a very RICH, tasty, fudgy chocolate cake though. And at much lower calorie/fat count than most cakes on the market.]