Weight Watchers Raspberry Zinger Cake Recipes

RED ZINGER CAKE

This cake is so easy to make and is one of my DH's favorite. Tastes better than a zinger that you remember as a child... or even now.

Provided by Vseward Chef-V

Categories Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

Red Zinger Cake image

Steps:

Preheat oven to 350°F Grease bottom only of 13x9 pan.
Prepare cake batter by beating cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes.
Stir in the raspberry jello powder.
Pour into prepared pan (13x9).
Bake aproximately 30 minutes or until golden brown (follow baking time on cake box).
Remove cake from oven and immediately poke holes all over the cake with a fork and then pour the condensed milk all over the top;.
spread raspberry preserves over that and let the cake cool completely. (optional: add 1 Tbls Chambord raspberry liquer to preserves).
Top with Cool Whip and then sprinkle with coconut.

Nutrition Facts : Calories 564, Fat 25.7, SaturatedFat 10.7, Cholesterol 58.6, Sodium 377.8, Carbohydrate 78.2, Fiber 1.1, Sugar 57.4, Protein 6.6

Ingredients

1 (18 1/4 ounce) box golden vanilla cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
2 tablespoons raspberry gelatin powder, powder
14 ounces sweetened condensed milk (Eagle brand)
1 cup seedless raspberry jam
1 (8 ounce) container Cool Whip
1 cup shredded coconut
1 tablespoon Chambord raspberry liquor (optional)

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.

Provided by CookingONTheSide

Categories Dessert

Time 55m

Yield 10 serving(s)

Number Of Ingredients 9

Weight Watchers Chocolate-Raspberry Heart Cake image

Steps:

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.).

Nutrition Facts : Calories 134, Fat 6.1, SaturatedFat 3.8, Cholesterol 0.5, Sodium 35.5, Carbohydrate 21.2, Fiber 2.5, Sugar 11.9, Protein 2.5

Ingredients

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