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Chocolate-Raspberry Heart Cake




Source of Recipe


Weight Watchers Cookbook


Recipe Introduction


servings 10
points 5


List of Ingredients




1 Tbsp all-purpose flour
2 cup unprepared devil's food cake, mix
1/2 cup water
1/4 cup fat-free egg substitute
1/3 cup jam, seedless raspberry
4 oz unsweetened baking chocolate square(s)
6 Tbsp jam, seedless raspberry
6 Tbsp fat-free creamer, such as fat-free half-and-half
1/2 cups raspberries


Recipe



Preheat oven to 350ºF. Coat an 8-inch-round disposable aluminum pan with cooking spray and sprinkle with flour. Bend sides of pan to form a heart shape.

Mix together cake mix, water, egg substitute and 1/3 cup of jam with an electric mixer on low speed for 30 seconds; change speed to high and mix for 2 minutes more. Pour into prepared pan and bake until toothpick inserted in center comes out clean, about 30 minutes. Cool on a wire rack for 10 minutes. Invert onto a plate and remove from pan; place right side up on wire rack and allow to cool completely.

Meanwhile, melt chocolate in a double boiler over simmering water; allow to cool, then stir in remaining jam and half-and-half. Frost cake with chocolate mixture and outline perimeter of cake with raspberries. (Note: If chocolate mixture stiffens while frosting cake, microwave for 30 seconds to soften.)