Chocolate-raspberry heart cake
Unprepared devil's food cake
2 cup(s), mix
Regular liquid egg substitute
⅓ cup(s), seedless raspberry
Unsweetened baking chocolate square(s)
6 Tbsp, seedless raspberry
Fat free creamer
6 Tbsp, such as fat-free half-and-half
- Preheat oven to 350°F. Coat an 8-inch-round disposable aluminum pan with cooking spray and sprinkle with 1 Tbsp. 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 6 Tbsp. 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.)