Crazy for Chocolate? You’re not alone as chocolate lovers go back to the Aztecs and Mayas who believed that cocoa beans were a gift from the Gods. You can enjoy the taste of chocolate in this low fat cake from The American Heart Association.

 

Cooking time: 60 Minutes Ingredients: Yield: 10 servings   CAKE • Vegetable oil spray • 14 oz can nonfat sweetened condensed milk • Egg substitute equivalent to 5 eggs • 1 cup 1% or lower fat milk • 1 cup sugar • 1 cup nonfat or low-fat chocolate syrup   TOPPING • 1 cup seedless all-fruit raspberry preserves • 10 oz fresh or frozen raspberries, thawed • 1 T powered sugar (optional)

	Preheat oven to 350 F.
	Spray an 8-inch nonstick round cake pan with vegetable oil spray. Cut a circle of parchment paper or wax paper to fit the bottom of the pan. Place paper in pan. If using wax paper, spray the top with veg. oil spray.
	In a large bowl, whisk together all cake ingredients. Pour into prepared pan.
	Place the pan in the middle of a 12x17x1-inch jelly-roll pan and fill jelly-roll pan half full with warm water, or place cake pan in a baking pan (the bottom of a broiler pan works well) and add warm water to a depth of 1 inch.
	Bake for 40-45 minutes, or until a toothpick inserted in the center of cake comes out clean. Remove cake pan from water and let cool on a wire rack for l0 minutes. Carefully invert onto a plate and remove paper.
	Let cool for 15 minutes.
	While cake is cooling, heat preserves in a small saucepan over low heat stirring occasionally.
	Top the cake with a thin coating of the preserves. Sprinkle with half the raspberries. Cut the cake into l0 pie-shapes slices. Spoon remaining preserves on each dessert plate. Place each cake slice on preserves. Top with remaining raspberries, then dust lightly with powdered sugar.

Note: The cake won’t rise much- it doesn’t contain flour or leavening agent.

Source: The American Heart Assoc. Low-Fat, Low-Cholesterol Cookbook, 2nd edition, 1998.