Weight Watchers Chocolate-Raspberry Heart Cake - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F.
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.).