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 found this recipe on Eating Well Living Thin. I thought this made a nice little chocolaty snack. When I made this cake I did use the coffee crystals, but I used vegetable oil in place of the olive oil. I did serve mine plain at first, then I poured a bit of sugar free Hershey's chocolate syrup over the cake and topped it with canned whipped cream. While I thought the cake was a bit different tasting I thought it tasted better without the Hershey's syrup.

• Ready In: 6 mins
• Serves: 1

Ingredients

• 2  tablespoons flour
• 1 1⁄2 tablespoons Splenda sugar substitute or 1 1⁄2 tablespoons  whey, low powdered
• 2  teaspoons  unsweetened cocoa powder
• 1⁄4 teaspoon baking powder
• 1⁄8 teaspoon instant coffee crystals (but brings out the chocolaty YUM!) (optional)
• 1  pinch salt
• 2  tablespoons milk
• 1  teaspoon olive oil
• 1  drop vanilla extract

Directions

1. 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.
2. 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.
3. Serve with chocolate sauce…a sprinkle of powdered sugar…whipped cream or eat plain as a brownie.
4. (Use hot or cold leftover coffee in place of the crystals and milk to lower the calories even more.).