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.

Steps

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 but dont 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 saucea sprinkle of powdered sugarwhipped cream or eat plain as a brownie.

Ingredients

flour, splenda sugar substitute, unsweetened cocoa powder, baking powder, instant coffee crystals, salt, milk, olive oil, vanilla extract