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Name: Chocolate Sweetheart Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 ts Ground cinnamon; 1 c Ultimate Chocolate Sauce;; 2 tb Maple sugar; or Sucanat; 1 ts Baking soda; 1/2 ts Sea salt; 1/3 c Unsweetened Dutch cocoa; 2 c Fresh or frozen raspberries; 1 tb Unsweetened Dutch cocoa; 1/3 c Maple syrup; plus; 1 tb Maple syrup; 1/2 c Water; 1 1/2 ts Baking Powder; 1 c Unbleached white flour; 2 tb Canola oil; 1 tb Pure vanilla extract; 1 tb Apple cider vinegar; Nonstick cooking spray; 1/2 c Vanilla soy milk; 1/2 c Raspberry seedless all-fruit; 1 ts Almond extract

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INGREDIENTS

1 ts Ground cinnamon
1 c Ultimate Chocolate Sauce;
2 tb Maple sugar; or Sucanat
1 ts Baking soda
1/2 ts Sea salt
1/3 c Unsweetened Dutch cocoa
2 c Fresh or frozen raspberries
1 tb Unsweetened Dutch cocoa
1/3 c Maple syrup; plus
1 tb Maple syrup
1/2 c Water
1 1/2 ts Baking Powder
1 c Unbleached white flour
2 tb Canola oil
1 tb Pure vanilla extract
1 tb Apple cider vinegar
Nonstick cooking spray
1/2 c Vanilla soy milk
1/2 c Raspberry seedless all-fruit
1 ts Almond extract

INSTRUCTIONS

Makes 1 9-inch heart-shaped cake PREP TIME: 25 minutes BAKING TIME: 25 minutes FREEZING TIME: 30 minutes 1. Preheat oven to 350F. Lightly coat a 9-inch heart-shaped pan with oil or nonstick spray. Sift flour, cocoa powder, sweetener, baking powder, baking soda, sea salt and cinnamon into a medium bowl and stir with a wire whisk to mix. 2. Measure soy milk, water, canola oil, 3 tablespoons jam, maple syrup, extracts and vinegar into blender and blend on high speed one minute, until smooth and foamy. 3. Add liquid ingredients to dry ingredients and whisk until batter is smooth. Pour batter into prepared cake pan and bake on center rack of oven until cake is set, about 25 minutes. The sides of the cake will pull away from the pan and the surface of the cake will spring back when pressed lightly. 4. Cool cake in the baking pan on a wire rack for 10 minutes, then turn the cake out of the pan to cool completely on a wire rack. Wrap cooled cake in plastic wrap and freeze 30 minutes. 5. Spread top of cake with a thin layer of jam, then gently spread a 2-inch border of chocolate sauce around outer edge and down the sides. Smooth with a rubber spatula and arrange raspberries around the edge of the cake. Refrigerate to set. Variations: To create a Black Forest Cake, substitute cherry jam and fresh cherries. Or, for a nutty variation, simply sprinkle the top with your favorite toasted nuts. Per serving: 280 Calories; 5g Fat (16% calories from fat); 4g Protein; 59g Carbohydrate; 0mg Cholesterol; 391mg Sodium Food Exchanges: 1 Starch/Bread; 1 Fat; 2 1/2 Other Carbohydrates Recipe by: Delicious Magazine, Feb 1998 Posted to EAT-LF Digest by "Ellen C." on Feb 2, 1999,

NOTES

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Chocolate Sweetheart Cake

1 ts Ground cinnamon
1 c Ultimate Chocolate Sauce;
2 tb Maple sugar; or Sucanat
1 ts Baking soda
1/2 ts Sea salt
1/3 c Unsweetened Dutch cocoa
2 c Fresh or frozen raspberries
1 tb Unsweetened Dutch cocoa
1/3 c Maple syrup; plus
1 tb Maple syrup
1/2 c Water
1 1/2 ts Baking Powder
1 c Unbleached white flour
2 tb Canola oil
1 tb Pure vanilla extract
1 tb Apple cider vinegar
 Nonstick cooking spray
1/2 c Vanilla soy milk
1/2 c Raspberry seedless all-fruit
1 ts Almond extract

Makes 1 9-inch heart-shaped cake    PREP TIME: 25 minutes BAKING TIME: 25 minutes FREEZING TIME: 30  minutes    1. Preheat oven to 350F. Lightly coat a 9-inch heart-shaped pan with  oil or nonstick spray. Sift flour, cocoa powder, sweetener, baking  powder, baking soda, sea salt and cinnamon into a medium bowl and  stir with a wire whisk to mix.    2. Measure soy milk, water, canola oil, 3 tablespoons jam, maple  syrup, extracts and vinegar into blender and blend on high speed one  minute, until smooth and foamy.    3. Add liquid ingredients to dry ingredients and whisk until batter is  smooth. Pour batter into prepared cake pan and bake on center rack of  oven until cake is set, about 25 minutes. The sides of the cake will  pull away from the pan and the surface of the cake will spring back  when pressed lightly.    4. Cool cake in the baking pan on a wire rack for 10 minutes, then  turn the cake out of the pan to cool completely on a wire rack. Wrap  cooled cake in plastic wrap and freeze 30 minutes.    5. Spread top of cake with a thin layer of jam, then gently spread a  2-inch border of chocolate sauce around outer edge and down the  sides. Smooth with a rubber spatula and arrange raspberries around  the edge of the cake. Refrigerate to set.    Variations: To create a Black Forest Cake, substitute cherry jam and  fresh cherries. Or, for a nutty variation, simply sprinkle the top  with your favorite toasted nuts.    Per serving: 280 Calories; 5g Fat (16% calories from fat); 4g  Protein; 59g Carbohydrate; 0mg Cholesterol; 391mg Sodium Food  Exchanges: 1 Starch/Bread; 1 Fat; 2 1/2 Other Carbohydrates    Recipe by: Delicious Magazine, Feb 1998    Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on  Feb 2, 1999,

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Nutrition

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Serving Size: 1 Serving (51g)
Recipe Makes: 8 servings

Calories: 128
Calories from Fat: 48 (38%)

Amt Per Serving		% DV

	Total Fat 5.3g	7 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 340.4mg		12 %
Potassium 224.2mg		6 %
Total Carbohydrate 21g		6 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 16.6g
Protein 4.2g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 128

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