Weight Watchers Chocolate-Raspberry Heart Cake |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 10 |
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If you're looking for a decadent chocolate dessert to serve this Valentine's Day, but don't want all the fat and calories, try this one. It has 5 points values per serving. Ingredients:
1 tablespoon 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 ounces unsweetened chocolate squares |
6 tablespoons seedless raspberry jam |
6 tablespoons fat-free half-and-half |
1/2 cup raspberries |
Directions:
1. Preheat oven to 350ºF.
2. Coat an 8-inch-round disposable aluminum pan with cooking spray and sprinkle with flour. Bend sides of pan to form a heart shape.
3. 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.
4. Pour into prepared pan and bake until toothpick inserted in center comes out clean, about 30 minutes.
5. Cool on a wire rack for 10 minutes.
6. Invert onto a plate and remove from pan; place right side up on wire rack and allow to cool completely.
7. 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.
8. (Note: If chocolate mixture stiffens while frosting cake, microwave for 30 seconds to soften.).
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