Makes 1 9-inch heart-shaped patty

PREP TIME: 25 minutes BAKING TIME: 25 minutes FREEZING TIME: 30
transactions

1. Preheat oven to 350F. Lightly coat a 9-inch heart-shaped pan with
oil or nonstick spraying. Sift flour, cocoa powderise, sweetening, baking
powderize, baking pop, sea salt and cinnamon into a medium bowl and
stir with a wire whisk to mix.

2. Measure soy milk, weewee, canola, 3 tablespoons jam, maple
syrup, extracts and vinegar into blender and blend on high speed one
second, until smooth and frothy.

3. Add liquid ingredients to dry ingredients and whisk until batter is
tranquil. Pour batter into prepared cake pan and bake on center rack of
oven until cake is set, some 25 transactions. The sides of the cake will
pull away from the pan and the surface of the cake will spring back
when pressed light.

4. Cool cake in the baking pan on a wire rack for 10 proceedings, then
turn the cake out of the pan to cool completely on a wire wheel. Wrap
cooled cake in plastic wrap and suspend 30 transactions.

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 patty. Refrigerate to set.

Variations: To create a Black Forest Patty, substitute cherry jam and
fresh cherries. Or, for a nutty version, simply sprinkle the top
with your favorite toasted buggy.

Per serving: 280 Calories; 5g Fat (16% calories from fat); 4g
Protein; 59g Saccharide; 0mg Cholesterol; 391mg Sodium Food
Exchanges: 1 Starch/Bread; 1 Fat; 2 1/2 Otc Carbohydrates