Chocolate-Raspberry Heart Cake (you can make it round)

Ok, so I got this from Weight Watchers and made it for Valentines Day originally, but my family loved it so now they want it all the time at holidays and events.


POINTS® Value: 5 Servings: 10Preparation Time: 25 minCooking Time: 30 minLevel of Difficulty: Moderate

1 Tbsp all-purpose flour
· 2 cup unprepared devil's 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

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.)