Low Fat, Low Carb, 55-Second Wheat-Free Chocolate Pudding Cake

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.

• Ready In: 2 mins
• Serves: 1
• Yields: 1 serving

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.