Weight Watchers Chocolate-Raspberry Heart Cake

“If you're looking for a decadent chocolate dessert to serve this Valentine's Day, but don't want all the fat and calories, try this one. It has 5 points values per serving.”

Ingredients Nutrition

  • 1 tablespoon all-purpose flour
  • 2 cups unprepared devil's food cake mix
  • 12 cup water
  • 14 cup fat free egg substitute
  • 13 cup seedless raspberry jam
  • 4 ounces unsweetened chocolate squares
  • 6 tablespoons seedless raspberry jam
  • 6 tablespoons fat-free half-and-half
  • 12 cup raspberries


  1. Preheat oven to 350ºF.
  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.).

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