Warm Chocolate Cakes

• 2 teaspoons plus 1/2 cup sugar, divided
• 1/4 cup baking cocoa
• 1/4 cup fat-free milk
• 2 tablespoons butter
• 1 teaspoon canola oil
• 1 egg white
• 1/2 teaspoon vanilla extract
• 1/3 cup all-purpose flour
• 1/8 teaspoon salt
• 10 teaspoons miniature semisweet chocolate chips, divided
• 1/2 cup reduced-fat vanilla ice cream

1. Coat four 4-oz. ramekins with cooking spray. Sprinkle sides and bottom of each ramekin with 1/2 teaspoon sugar; set aside.
2. In a small saucepan, combine the cocoa and remaining sugar; stir in milk until smooth. Cook and stir until sugar is dissolved and mixture comes to a boil. Remove from the heat; stir in butter and oil until butter is melted. Cool for 10 minutes.
3. Stir in egg white and vanilla until blended. Add flour and salt; stir just until combined. Place 2 tablespoons cocoa mixture in each prepared ramekin. Layer each with 2 teaspoons chocolate chips and remaining cocoa mixture. Bake at 350u0b0 for 17-22 minutes or just until centers are set (centers may appear moist). Cool on a wire rack for 10 minutes.
4. Carefully run a knife around edges of ramekins. Invert cakes onto dessert plates. Top with ice cream; sprinkle with remaining chocolate chips. Serve immediately.

sugar, baking cocoa, milk, butter, canola oil, egg, vanilla, flour, salt, chocolate chips, vanilla ice cream

Taken from www.tasteofhome.com/recipes/warm-chocolate-cakes/ (may not work)