Chocolate-Raspberry Heart Cake
16
Points®
Total time: 55 min • Prep: 25 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
Enjoy the taste of sweet raspberries this Valentine's Day with this heart-shaped chocolate raspberry delight.
Ingredients
All-purpose flour
1 tbsp(s)
Unprepared devil's food cake
2 cup(s), mix
Fat free egg substitute
¼ cup(s)
Jam
⅓ cup(s), seedless raspberry
Unsweetened baking chocolate squares
4 oz
Jam
6 tbsp(s), seedless raspberry
Half and half cream
6 tbsp(s)
Raspberries
½ cup(s)
Water
½ cup(s)
Instructions
1
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.
2
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 centre 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.
3
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 perimetre of cake with raspberries. (Note: If chocolate mixture stiffens while frosting cake, microwave for 30 seconds to soften.)
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