Enjoy the taste of sweet raspberries this Valentine's Day with this heart-shaped chocolate raspberry delight.
Ingredients
1 tbsp all-purpose flour
2 cups unprepared devil's food cake, mix
¼ cup fat-free egg substitute
⅓ cup jam, seedless raspberry
4 oz unsweetened baking chocolate squares
6 tbsp jam, seedless raspberry
6 tbsp half-and-half cream
½ cup fresh raspberries
½ cup water
Instructions
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 a 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.) Cut into 8 slices.
Serves Size: 1 piece of Chocolate-Raspberry Heart Cake. Enjoy!
