Weight Watchers Chocolate-Raspberry Heart Cake

• 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

1. Preheat oven to 350u0b0F.
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.).

flour, cake mix, water, egg substitute, seedless raspberry jam, chocolate squares, seedless raspberry jam, raspberries

Taken from www.food.com/recipe/weight-watchers-chocolate-raspberry-heart-cake-286012 (may not work)