Chocolate Cake In A Cup

• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa
• 1 1/2 teaspoons baking powder
• 6 tablespoons butter or margarine, melted
• 2/3 cup granulated sugar
• 2/3 cup firmly packed light brown sugar
• 1 cup egg substitute
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1 cup (6-ounce package) semisweet chocolate morsels

1. Sift together flour, cocoa, and baking powder in a medium bowl; set aside.
2. Whisk together butter and next 5 ingredients in a large bowl. Add dry ingredients; combine well. Spoon batter into 8 lightly greased 6-ounce custard cups or ramekins. Sprinkle each with 2 tablespoons morsels. Cover and chill at least 2 hours. Bake, uncovered, at 350u0b0 for 22 minutes. (Edges will be set and centers will be soft.) Let stand 5 minutes before serving.
3. Note: To eliminate the risk of salmonella contamination, this recipe uses egg substitute instead of real eggs because the cakes aren't in the oven long enough for eggs to cook thoroughly.

flour, unsweetened cocoa, baking powder, butter, granulated sugar, brown sugar, egg substitute, vanilla, almond extract, chocolate

Taken from www.myrecipes.com/recipe/chocolate-cake-a-cup (may not work)