Weight Watchers Chocolate-Raspberry Heart Cake

READY IN: 55mins


  • 1
    tablespoon all-purpose flour
  • 2
    cups unprepared devil's food cake mix
  • 12
    cup water
  • 13
    cup seedless raspberry jam
  • 4
    ounces unsweetened chocolate squares
  • 6
    tablespoons seedless raspberry jam
  • 6
    tablespoons fat-free half-and-half
  • 12


  • 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.).