35-SECOND CHOCOLATE CAKE
Now here’s a sweet little sweetie that you can mix and cook in the cup and in – alright maybe 1 1/2 minutes tops – you’ll have a cute little cutie for a guilt free snack. (But it’s only 35 seconds in the microwave…so there!) Soooo good, for so not a lot of work!
The best part? No huge 16-serving monstrosity sitting on your counter staring you down every time you pass by the kitchen.
I’ve been experimenting with different flavors (a White Velvet and a Lemon one) so stay tuned…check back…don’t go away!
If you wanted to make a “Master Mix” so that when the urge hits you can do this even quicker, multiply the dry ingredients in the recipe by 10, mix very well, and keep in an airtight container. THEN when you want a nice warm cake, measure 1/3 cup and add the wet ingredients. Perfect!! (Thanks to reader Cindi for the idea!!)
2 tablespoons flour
1 1/2 tablespoons Splenda Granular or Whey Low powdered
2 teaspoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon instant coffee crystals – optional, but brings out the chocolaty YUM!
2 tablespoons milk
1 teaspoon oil
Drop of vanilla extract
Spray a coffee cup or ramekin with vegetable cooking spray. In the cup combine the flour, Splenda, cocoa powder, baking powder, coffee crystals and salt until no lumps remain. Stir in the milk, olive oil, and vanilla until smooth.
Bake in the microwave on high for 35 seconds. You may need to add 5 more seconds (maybe 5 more after that, depending on your microwave)… but don’t be tempted to overcook or it will be rubbery! It should be moist on the bottom and will continue cooking as it sets.
Serve with chocolate sauce…a sprinkle of powdered sugar…whipped cream or eat plain as a brownie.
(Use hot or cold leftover coffee in place of the crystals and milk to lower the calories even more.)
Total Recipe: 110 Cal; 2 g Protein; 5 g Fat; 14 g Carb; 1 g Fiber; 0 g Sugar; 0 mg Sodium