Weekly Recipe: Chocolate-Raspberry Heart Cake

Chocolate-Raspberry Heart Cake
POINTS® Value: 5
Servings: 10

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

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.)


Recipe courtesy of eTools. This recipe is a little ambitious for me, but might be just the ticket for your Valentine's Day!