Low Fat, Low Carb, 55-Second Wheat-Free Chocolate Pudding Cake |
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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 6 |
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This is my version of the microwave chocolate cake - only I don't cook it for the full minute - stopping just short of a minute yields a pudding cake - and is really delicious. This is also lower in fat and carbs and is wheat/gluten-free. I exchanged half and half for butter and milk, and replaced the 1 T flour with cocoa (which is, technically, a flour) for all you gluten-allergic, cake-starved folks out there. Ingredients:
2 tablespoons unsweetened cocoa (i use hershey's special dark) |
2 tablespoons splenda sugar substitute |
2 1/2 tablespoons half-and-half |
1 egg |
1/8 teaspoon baking powder |
1/2 teaspoon vanilla extract |
Directions:
1. Spray coffee mug with non-stick spray.
2. Mix all ingredients until well blended.
3. Add a very scant pinch of salt.
4. Microwave for about 55 seconds - just until the mixture rises above the rim of the cup. If you cook it much longer, it gets rubbery.
5. Yes, it's pretty good topped with Cool-Whip or sugar free ice cream or a little more half-and-half.
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