Weight Watchers Chocolate-Raspberry Heart Cake – a delicious recipe with flour, cake mix, water, egg substitute, seedless raspberry jam, chocolate squares. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F.
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.).
190
kcal
Calories
10
g
Fat
20
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon all-purpose flour, 2 cups unprepared devil's food cake mix, 1/2 cup water, 1/4 cup fat free egg substitute, and more.
Yes, Weight Watchers Chocolate-Raspberry Heart Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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