Chocolate-Raspberry Heart Cake Ingredients 1 Tbsp all-purpose flour 2 cup unprepared devils food cake, mix 1/2 cup water 1/4 cup fat-free egg substitute 1/3 cup jam, seedless raspberry 4 oz unsweetened baking chocolate square(s) 6 Tbsp jam, seedless raspberry 6 Tbsp fat-free creamer, such as fat-free half-and-half 1/2 cups raspberries 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 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.)
Posted on: Mon, 07 Jul 2014 09:19:04 +0000
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