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[110] Happy Birthday Mouldyfruit Mama


Today was my mums birthday big shout out to my Mouldy Mama.. who is as fabulous as ever! We had a chilled out day enjoying the sunshine and had lots of friends and family around throughout the day. Me being on WeightWatchers and the major cake addict I am, hated the fact that I'd be celebrating a birthday without any cake! I decided to take matters into my own hands and researched WeightWatcher cake recipes. I ended up finding one for a chocolate and raspberry cake, whilst I don't consider myself to be a baker (AT ALL) I thought I'd give it a go. Despite the funny shape, let's face it I'm far from perfect and I wouldn't expect anything I make to be 'Normal' I have to say I was impressed with the outcome. 


It was pretty easy to make and thought I'd leave the recipe on here for any of you who are on WeightWatchers or just generally want to indulge in cake but with less of the fat! 

This recipe is from the WeightWatchers website and if you want to try this one for yourself then click below. It works out to 6 points per slice, which to be honest isn't bad if you like don't want to feel left out and miss out on cake then give it a go! 


Cake :
  • 5 spray(s) Cooking Spray, Calorie Controlled
  • 3 large Egg, Whole, separated
  • 75 g Sugar, Muscovado
  • 60 g Flour, Wheat, White, Plain
  • 15 g Cocoa Powder, 

    Filling and decoration:

  • 30 g Spread, Low Fat
  • 100 g Sugar, Icing
  • 2 teaspoons Cocoa Powder
  • 75 g Raspberries, (fresh or frozen, thawed)
  • 50 g Chocolate, Milk, melted

Preheat the oven to Gas Mark 5/180°C/fan oven 160°C. Spray two 18cm (7 inch) sandwich tins with low fat cooking spray. Line their bases with circles of non-stick baking parchment or greaseproof paper.

In a large mixing bowl, whisk the eggs and sugar together using a hand-held electric whisk on high speed until pale, very thick and very airy. (This will take about 5 minutes). Sift the flour and cocoa powder together, then sift into the egg mixture and fold in gently using a large metal spoon. It is important to keep the air in the mixture, so do not beat.

Share the mixture between the cake tins and level the tops. Bake for 8-10 minutes, until the tops spring back when pressed lightly. Cool on a wire rack for 5 minutes, then remove the cakes from the tins and peel away the lining paper. Cool completely.

For the filling, put the low fat spread into a mixing bowl and sift in the icing sugar and cocoa powder. Beat together until smooth. Reserve about 1 tablespoon, then spread the rest over the top of one cake and place the other cake on top. Dip each raspberry into the reserved chocolate filling and arrange on top of the cake. Drizzle with melted chocolate and serve, cut into eight slices.

Let me know if any of you try this.. and what you think of it? 
Lots of Love 



  1. OMG that looks so yummy! I'm going to take down the recipe. Thanks for sharing, dear! Good luck with WW! I think it's one of the best programs to go by. One of my best friends is on it and she has lost around 50 pounds and has been able to maintain her weight extremely well.

  2. Happy birthday mouldy mama ( cute name ) oooh girl you can bake. Looks scrumptious.


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