5 Minute Chocolate Mug Cake

• 4 tablespoons whole-wheat flour
• 3 tablespoons sugar
• 2 tablespoons unsweetened cocoa
• 1/4 cup egg substitute (with yolk) or 1 egg
• 3 tablespoons lowfat milk or fat free half and half
• 1 tablespoon canola oil
• 2 tablespoons fat free sour cream
• 1/4 teaspoon vanilla extract
• 2 tablespoons semi sweet chocolate chips (optional)
• light vanilla bean ice cream (optional)
• sliced strawberries or other fresh fruit (optional)

1. 1. In microwave-safe coffee mug, combine whole-wheat flour, sugar, and cocoa.
2. 2. Pour egg substitute or egg, lowfat milk, canola oil, sour cream and vanilla into the mug with dry ingredients and mix well with fork.
3. 3. Stir chocolate chips into the cake batter in mug, if desired.
4. 4. Place mug in center of microwave (preferably one that has a turn table) and cook on HIGH for 3 minutes. The cake will rise about an inch or so above the top of the mug (don't worry it won't drip down the sides of the mug).
5. 5. Let cake cool in mug for a few minutes then turn mug upside down over a serving bowl (the cake should slide out fairly easily).
6. 6. Cut cake in half for a smaller sized serving and top with a small scoop of light vanilla bean ice cream and sliced strawberries (or other fresh fruit).

wholewheat flour, sugar, unsweetened cocoa, egg substitute, milk, canola oil, sour cream, vanilla, semi sweet chocolate chips, light vanilla bean ice cream, strawberries

Taken from www.epicurious.com/recipes/member/views/5-minute-chocolate-mug-cake-50067037 (may not work)